Wednesday, October 17, 2012

Buffalo Chicken Potato Skins

Inspired by a recipe at skinnytaste.com, fine-tuned and scaled down for bandsters


2 medium-sized baking potatoes, scrubbed
onion salt & black pepper, to taste (optional)
1 tbl olive oil
¼ cup chopped onions
¼ cup chopped celery (or substitute carrot if celery gives you problems)
3 tbl Frank’s red hot sauce (or your favorite), or more/less to taste
1 oz reduced fat cream cheese
1 oz shredded reduced fat cheese of your choice (cheddar, Monterey jack, etc.)
4 oz cooked chicken breasts or thighs, shredded
Blue cheese dressing (store-bought, or use the recipe below)
Chopped celery & scallions to garnish (optional)

Preheat the oven to 350F. Spray a shallow baking dish with cooking spray.

Pierce the potatoes with a fork, place on a paper towel and microwave for 10 minutes or until tender. Remove from microwave and set aside. When cool enough to handle, cut each potato in half lengthwise and carefully scoop out the flesh, leaving a “wall” about 3/8” thick (save the potato flesh for another use – use it to thicken soup or make mashed potatoes). Place the skins in the prepared baking dish cut side up, spray with cooking spray, and sprinkle with onion salt & pepper to taste. Set aside.

Heat the oil in a nonstick skillet over medium-high heat. Add the onion and celery and cook for 4-5 minutes or until softened. Add the hot sauce, cream cheese, and shredded cheese and stir until the cheese is melted. Add the chicken and stir to coat it with the cheese mixture. Spoon the chicken mixture into the prepared potato skins. Bake 10 minutes or until bubbly.

Serve with blue cheese dressing and chopped celery & scallions.

4 servings (one filled potato skin = 1 serving)


BLUE CHEESE DRESSING – stir together in a small bowl:
¼ c. reduced fat sour cream (or plain Greek yogurt)
¼ c. olive oil mayo
¼ tsp onion powder
¼ c. reduced fat blue cheese
1 scallion, minced

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