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Buffalo Chicken Potato Skins


This lively dish gives a nod to buffalo chicken wings without the extra fat and calories. Start with a foundation of nutritious potatoes and replace the fried wings with shredded chicken breast. Top with fresh tomatoes and onions.


12Ounceboneless, skinless chicken breast
4Mediumrusset potatoes (about 6 oz. each)
3Tablespoonhot pepper sauce (Frank's
1⁄4Cupfat-reduced sour cream
1⁄4Cupcrumbled blue cheese
2 green onions
4 celery stalks


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, prepare remaining ingredients: Wash potatoes 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 ¼-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 9×13 baking sheet and bake about 15-20 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.


4 Servings
SourcePhoto and recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time35 minutes