Potato Skins with Buffalo Chicken
This lively dish gives a nod to buffalo chicken wings but without extra fat and calories. Start with a foundation of nutritious potatoes -- which are naturally high in potassium, vitamin C, and fiber -- and replace fried wings with shredded chicken breast and top with fresh tomatoes and onions. Don't forget the celery sticks.
- Yield
- 4 Servings
- Serving size
- 1/4 of the recipe
- Rating
- 3.70 of 5 (280 ratings)
Food groups
- Dairy: 1/4 cups
- Protein Foods: 3 ounces
- Vegetables: 2 1/4 cups
Ingredients
- 12 ounces boneless, skinless chicken breast
- 1 cup water
- 4 medium russet potatoes (about 1 1/2 pounds)
- 9 teaspoons hot pepper sauce
- 1/4 cup non-fat milk
- 1/4 cup light sour cream
- 2 tablespoons margarine
- 1/4 cup crumbled blue cheese
- 2 green onions
- 2 medium tomatoes
- 4 celery stalks
Directions
- Center oven rack and preheat oven to 425 °F. Place chicken in a sauté pan, add water, and cover.
- Simmer for 20 minutes and remove from pan; let cool slightly.
- When chicken is cool enough to handle, shred using two forks, one in each hand.
- While chicken is simmering, wash and scrub potatoes with a clean vegetable brush under running water and slit each one lengthwise about 1-inch deep.
- Place potatoes in a microwave-safe dish and microwave on high, uncovered, for about 10 minutes.
- Let cool slightly.
- Slice each potato in half length-wise, scoop out potato, leaving a 1/4 inch shell.
- Mash potato together with hot pepper sauce, sour cream, margarine, and milk.
- Fold in blue cheese and shredded chicken.
- Spoon mixture into potato skins slightly denting center (to hold fresh toppings after baking).
- Place filled potato skins on a 9x13 inch baking sheet and bake about 15 to 20 minutes until tops are golden brown.
- Dice tomatoes and green onions.
- Cut celery stalks into four inch sticks.
- To serve, top potatoes with onions and tomatoes.
- Serve celery sticks on the side for scooping potato contents.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 413.85 |
| Total Fat | 11.82 g |
| Saturated Fat | 4.18 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 96.13 mg |
| Carbohydrates | 42.83 g |
| Dietary Fiber | 5.47 g |
| Total Sugars | 5.26 g |
| Added Sugars included | 0 g |
| Protein | 34.16 g |
| Calcium | 149 mg |
| Potassium | 1594 mg |
| Sodium | 336.01 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 92 mg |
| Phosphorus | 408 mg |
| Selenium | 29 mg |
| Zinc | 2 mg |
| Vitamin A | 149 mcg |
| Vitamin B6 | 1.7 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 30 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 43 mcg |
| Folate | 87 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.4 mg |
| Niacin | 12 mg |
| Choline | 107 mg |
Notes
Serving Suggestions: Serve with a glass of non-fat milk and apple slices.
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Source
Recipe by: Produce for Better Health Foundation
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/potato-skins-buffalo-chicken. Federal works are public domain in the United States.