Who’s ready for game day? These buffalo chicken stuffed potato skins combine to popular game day foods – buffalo wings and potato skins – for a handheld appetizer that’s sure to be a crowd-pleaser! You can feel a little better about serving them for your game day spread too, no fried foods required.

Buffalo Chicken Stuffed Baked Potato Skins

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Tags , , , ,
Servings 12 Prep Time 10minutes
Cook Time 60minutes
Servings 12 Prep Time 10minutes
Cook Time 60minutes
Who’s ready for game day? These buffalo chicken stuffed potato skins combine to popular game day foods – buffalo wings and potato skins – for a handheld appetizer that’s sure to be a crowd-pleaser! You can feel a little better about serving them for your game day spread too, no fried foods required.
Ingredients
  • 6 small-to-medium russet potatoes
  • 1 ½ cups cooked shredded chicken breast
  • 2-3 tablespoons buffalo sauce
  • ¾ cup shredded Cheddar cheese
  • ½ cup blue cheese yogurt dressing
  • 2 green onions, sliced
Directions
  1. Prick potatoes several times with a fork. Microwave on HIGH 5 minutes per potato, set aside to cool. Alternatively, prick potatoes with fork and place on baking sheet. Bake 45-60 minutes in 400F oven or until tender. Let cool.
  2. Cut potatoes in half lengthwise and scoop out inside of potato (this can be mixed with toppings or saved for another dish, like mashed potatoes). Spray skins cooking spray and place back on baking sheet.
  3. Mix chicken and buffalo sauce. Add to potato skin halves and top with cheese. Bake 5-7 minutes, or until heated through and cheese melts. Top with blue cheese dressing and green onions.
Nutritional Value
Calories: 179 Fat: 4.9g Protein: 14g Carbohydrates: 19.7g Fiber: 2.1g Sodium: 200.6mg Cholesterol: 35.2mg Sugar: 1.4g (0g as added sugar) Calcium: 8% DV Iron: 7% DV
Tags , , , ,
Servings 12 Prep Time 10minutes
Cook Time 60minutes
Servings 12 Prep Time 10minutes
Cook Time 60minutes
Who’s ready for game day? These buffalo chicken stuffed potato skins combine to popular game day foods – buffalo wings and potato skins – for a handheld appetizer that’s sure to be a crowd-pleaser! You can feel a little better about serving them for your game day spread too, no fried foods required.
Ingredients
  • 6 small-to-medium russet potatoes
  • 1 ½ cups cooked shredded chicken breast
  • 2-3 tablespoons buffalo sauce
  • ¾ cup shredded Cheddar cheese
  • ½ cup blue cheese yogurt dressing
  • 2 green onions, sliced
Directions
  1. Prick potatoes several times with a fork. Microwave on HIGH 5 minutes per potato, set aside to cool. Alternatively, prick potatoes with fork and place on baking sheet. Bake 45-60 minutes in 400F oven or until tender. Let cool.
  2. Cut potatoes in half lengthwise and scoop out inside of potato (this can be mixed with toppings or saved for another dish, like mashed potatoes). Spray skins cooking spray and place back on baking sheet.
  3. Mix chicken and buffalo sauce. Add to potato skin halves and top with cheese. Bake 5-7 minutes, or until heated through and cheese melts. Top with blue cheese dressing and green onions.
Nutritional Value
Calories: 179 Fat: 4.9g Protein: 14g Carbohydrates: 19.7g Fiber: 2.1g Sodium: 200.6mg Cholesterol: 35.2mg Sugar: 1.4g (0g as added sugar) Calcium: 8% DV Iron: 7% DV

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