Saturday, November 9, 2013

Recipe Throwback-Loaded Buffalo Chicken Potato Skins

Today I decided to share one of my all time favorite appetizer recipes. It's football season and with football season comes parties and great food!

I'm in Buffalo Chicken heaven right now. These potato skins are a buffalo chicken lovers dream! I'm also excited that they are diet friendly! Yes, you heard that right. A potato skin that is actually somewhat healthy. So, I was able to enjoy myself without the guilt. I can't wait to make these again and soon!

Loaded Buffalo Chicken Potato Skins
Inspired by Skinnytaste Buffalo Chicken Potato Skins

Makes 12 potato skins
3ww pp per skin
Cal 137, Carbs 7g, Fiber 1g, Fat 5.7g, Protein 13.5

6 medium baking potatoes
13oz Swanson all white meat chicken in water, drained (about a can and a half)
6 oz reduced fat shredded cheddar cheese
1/3 cup Franks buffalo sauce
12 tbsp crumbled bacon
12 tbsp light sour cream
4 oz julienned carrots
chopped green onions

Scrub potatoes, pierce with a fork and microwave for 5 minutes. Remove from microwave and place in a pre-heated 400 degree oven. Bake for 90 minutes. (skins will be crispy) Let cool and the cut each potato horizontally and scoop out the inside. Place skins inside a 9x13 baking dish.

Meanwhile, in a mixing bowl combine chicken and buffalo sauce. Add about 2 tbsp of chicken into each potato skin. Top with a tablespoon of cheese and a tablespoon of bacon. Bake 7-8 minutes or until cheese is melted. Add 1 tbsp of light sour cream, carrots, and green onion. Enjoy!


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