Buffalo Chicken Potato Skins
Buffalo Chicken Potato Skins are gluten free, easy to make and the perfect addition to your line-up of Super Bowl snacks or party apps!
Ingredients
- 6 small russet potatoes, scrubbed clean
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 cup boneless, skinless chicken breast, cooked & shredded
- ½ cup carrots, shredded
- ½ cup celery, chopped
- ¼ cup buffalo sauce
- ½ cup pepper jack cheese, shredded
- 2 tbsp green onions, diced
Instructions
- Preheat oven to 375°F.
- Brush the potatoes with olive oil, sprinkle with kosher salt.
- Place on a baking sheet and into the oven for 40 minutes, or until fork tender.
- Combine the cooked, shredded chicken, carrots, celery and buffalo sauce in a medium mixing bowl.
- Remove the potatoes from the oven and slice in half lengthwise. Scoop out most of the inside of the potato and reserve for another use or discard.
- Add the chicken mixture to the potato skins.
- Top each potato skin with pepper jack cheese, then place back into the oven for 7-9 minutes, or until the cheese has melted.
- Remove from the oven and top with diced green onions.
Nutrition Facts
Calories 139kcal (7%)Carbohydrates 19g (6%)Protein 6g (12%)Fat 4g (6%)Saturated Fat 1g (5%)Cholesterol 12mg (4%)Sodium 786mg (33%)Potassium 522mg (15%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 955mg (19%)Vitamin C 6.8mg (8%)Calcium 52mg (5%)Iron 1mg (6%)
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