Potato Skins with Buffalo Chicken
This recipe puts a healthy spin on classic potato skins with sweet potatoes, lean boneless, skinless chicken breasts and celery stalks for scooping.
Ingredients
- 12 ounces boneless skinless chicken breast, cooked and shredded
- 4 medium sweet potatoes
- 1/4 cup hot sauce
- 1/2 cup low-fat milk
- 1/4 cup plain Greek low-fat yogurt
Optional Toppings:
- 1/4 cup crumbled blue cheese
- 2 green onions, chopped
- 2 medium tomatoes, chopped
Equipment & Utensils
- Frying pan with lid
- Large microwave-safe dish
- Large mixing bowl
- Large baking sheet
- Cutting board
- 2 forks
- Knife
- Spoon
- Measuring cups and spoons
Instructions
- Before you begin wash your hands, surfaces, utensils, and vegetables.
- Preheat oven to 425 degrees.
- Poke several holes in the sweet potatoes with the tip of a knife. Place potatoes in a microwave-safe dish and microwave on high for 8 minutes. Turn the potatoes and cook for another 5 minutes. The potatoes should now be cooked: test for doneness by inserting a fork into the potato: it should come out easily. If not, continue microwaving the potatoes in 5-minute increments.
- Allow potatoes to cool enough to handle. When cooled, slice each potato lengthwise and scoop out the inside, leaving a 1/4-inch shell.
- Mash the potato together with the milk, Greek yogurt, and hot sauce. Add the shredded chicken and stir to combine.
- Equally divide the chicken mixture among the potato shells and place them on a baking sheet.
- Bake for 15 minutes, or until the tops start to brown slightly. Add toppings (if using).
Tips
Try celery on the side! Celery pairs well the zestier flavors of buffalo chicken.
Nutrition Facts
Serving Size
1 1/2 cups
Per serving
Amount
Calories
240
Total Fat
3g
Sodium
500mg
Total Carbohydrate
28g
Protein
23g
