• Buffalo Chicken Potato Skins Recipe

    Inspired by Skinny Taste’s Skinny Buffalo Chicken Potato Skins, try this great alternative to potato skins! Replacing the buffalo chicken with a majority of the starchy insides of a potato, and switching healthy toppings like celery and carrots for sour cream and bacon, you’ve got a crowd pleasing appetizer great for the game! This makes twelve halves, with only 82 calories per serving (1 potato skin), 8 grams of protein and 1 gram of fiber!

    Buffalo Chicken Potato Skins Recipe

    Need a good football appetizer to enjoy with friends? They’ll love this one even though it’s nutritious too! Try our Buffalo Chicken Potato Skins Recipe!


    • Buffalo Chicken Potato Skins Recipe6 medium Idaho or Russet potatoes
    • cooking spray

    For the chicken:

    • 12 oz boneless skinless chicken breast or tenderloins
    • 1 celery stalk
    • 1/2 onion
    • 1 clove garlic
    • 16 oz fat free low sodium chicken broth
    • 1/3 cup hot cayenne pepper sauce

    For the toppings:

    • 12 tablespoon reduced fat shredded cheese
    • 1/2 cup carrots, cut into 2-inch matchsticks
    • 1 large celery stalks, cut into 2-inch matchsticks
    • 1/4 cup Skinny Blue Cheese Dressing


    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). Cover and cook on HIGH 4 hours or LOW 6 hours.

    Remove the chicken from pot, reserve 1/2 cup broth and save the rest for another day. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.

    Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall, skins will weigh about 1 oz each. Try saving the potato insides for healthy mashed potatoes the next day!

    Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.

    Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tablespoon shredded cheese and bake 5 minutes or until cheese is melted.

    Top each with 1 teaspoon blue cheese dressing, shredded carrots and celery and start eating!



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