Skinny Buffalo Chicken Potato Skins

Skinny Buffalo Chicken Potato Skins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 126.5
  • Total Fat: 1.4 g
  • Cholesterol: 19.8 mg
  • Sodium: 394.6 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 10.0 g

View full nutritional breakdown of Skinny Buffalo Chicken Potato Skins calories by ingredient
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Credit: Gina’s Weight Watcher recipes ( Credit: Gina’s Weight Watcher recipes (
Number of Servings: 12


    6 medium (12 oz) Russet potatoes
    cooking spray (I use my Misto)
    12 oz boneless skinless chicken breast
    1 celery stalk
    1/2 onion
    1 clove garlic
    16 oz fat free low sodium chicken broth
    1/3 cup hot cayenne pepper sauce (I used Frank's)
    12 tbsp reduced fat shredded cheese

    For toppings (not included in nutrition info):
    1/2 cup carrots, cut into 2-inch matchsticks
    1 large celery stalks, cut into 2-inch matchsticks
    1/4 cup Skinny Blue Cheese Dressing (see recipe for Low Fat Creamy Blue Cheese Dressing)


Great for parties!


In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on HIGH 4 hours or LOW 6 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.

Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

Heat oven to 450°F. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.

Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Serving Size: 12 servings

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