Buffalo chicken tenders and blue cheese potatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 609.1
  • Total Fat: 30.1 g
  • Cholesterol: 70.8 mg
  • Sodium: 323.3 mg
  • Total Carbs: 66.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 21.1 g

View full nutritional breakdown of Buffalo chicken tenders and blue cheese potatoes calories by ingredient
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Number of Servings: 4


    4 baking potatoes
    3 T of EVOO
    salt and pepper
    1/4- 1/2 cup milk
    1/2 c blue cheese crumbles
    5 green onions
    salt and pepper
    2 pounds chicken cut into bite sized pieces
    3 large cloves of garlic
    1/4 cup hot sauce
    4 T butter
    carrot and celery sticks
    sour cream


Preheat oven to 400 degrees. Plave potatoes on a baking sheet and drizzle with EVOO. Prick them with a fork and sprinkle with salt fir 40 minutes or until cooked through and tender.
remove tender potatoes from oven and cut in half lenghtwise and careflly scoop out flesh preserving the intefrity of the skin. Place the flesh in a bowl and with milk adding a lttle bit at a time. Add in blue cheese and season with salt and pepper. With a masher, mash it all together. Refill potato skins and return them to the oven- about 5 minutes.
Preheat large skillet over medium high heat with 3 turns of the pan of EVOO about 3 tablespoons. Add chicken, salt and pepper and garlic and cook 5-6 minutes.
Remove from the heat, add hot sauce and butter to the skillet. Toss to coat the chicken and melt the butter.
To serve place 2 potato skins on each serving plate and top with some of the buffalo chicken mixture. Serve with a dollop of sour cream

Number of Servings: 4

Recipe submitted by SparkPeople user KIMBERAKA.

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