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4.0 from 6 votes

Buffalo Chicken Potato Skins

These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious! What's football without the appetizers.

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 45 mins
Servings: 12 servings
Calories: 82 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 6 medium Idaho or Russet potatoes*
  • 12 oz boneless skinless chicken breast (or tenderloins)
  • 12 tbsp reduced fat shredded cheese
  • cooking spray (I use my Misto)
  • 1 celery stalk
  • 1/2 cup carrots (cut into 2-inch matchsticks)
  • 1/2 onion
  • 1 large celery stalks (cut into 2-inch matchsticks)
  • 1 clove garlic
  • 1/4 cup Skinny Blue Cheese Dressing
  • 16 oz fat free low sodium chicken broth
  • 1/3 cup hot cayenne pepper sauce (I used Frank's)

Instructions

    Cup of Yum
  1. 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).
  2. Cover and cook on HIGH 4 hours or LOW 6 hours.
  3. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes).
  4. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce.
  5. Cook on HIGH for an additional 30 minutes. (Makes 1 1/2 cups chicken)
  6. Meanwhile, pierce potato with a fork a few times all around.
  7. Place in microwave and cook on high about 5 minutes per potato; set aside to cool.
  8. Cut potatoes in half horizontally.
  9. 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.
  10. Heat oven to 450°.
  11. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet.
  12. Season with salt and pepper and bake 10 minutes.
  13. 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.
  14. Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!

Notes

  • *Nutritional info based on 12 oz potato with skin on.

Nutrition Information

Serving 1potato skin, loaded Calories 82kcal (4%) Carbohydrates 7g (2%) Protein 8g (16%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 17mg (6%) Sodium 110mg (5%) Fiber 1g (4%) Sugar 0.5g (1%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 82

% Daily Value*

Serving 1potato skin, loaded
Calories 82kcal 4%
Carbohydrates 7g 2%
Protein 8g 16%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 17mg 6%
Sodium 110mg 5%
Fiber 1g 4%
Sugar 0.5g 1%

* Percent Daily Values are based on a 2,000 calorie diet.