Saturday, February 6, 2016

Loaded Buffalo Chicken Potato Skins



Happy Saturday! In honor of Super Bowl I am sharing one of my all time favorite appetizer recipes with you. These Loaded Buffalo Chicken Potato Skins are super easy, healthy, and a fun twist on the traditional potato skin. They are delish!

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

Ingredients
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.

 Let cool and the cut each potato horizontally and scoop out the inside. Place the 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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