Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Buffalo Chicken Potato Skins
Print Recipe
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!
Course
Appetizer, Snack
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Servings
12
potato skins
Calories
139
Author
Whitney Bond
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
Calories:
139
kcal
|
Carbohydrates:
19
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
786
mg
|
Potassium:
522
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
955
mg
|
Vitamin C:
6.8
mg
|
Calcium:
52
mg
|
Iron:
1
mg