Buffalo Chicken Potato Skins
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 clove garlic
- 1/2 onion
- 16 oz fat free low sodium chicken broth
- 1 stalk
- )
- 6 medium idaho or russet potatoes*
- 12 oz boneless skinless chicken breast (or tenderloins)
- 1/3 cup hot cayenne pepper sauce (i used frank’ s)
- 12 tbsp 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
- Carbohydrate 0.700727083219301 g
- Cholesterol 1.48312499874624 mg
- Fat 0.501041666248746 g
- Fiber 0.086666668454806 g
- Protein 1.7966354152129 g
- Saturated Fat 0.308949583074103 g
- Serving Size 1 1 serving (78g)
- Sodium 43.4766666301285 mg
- Sugar 0.614060414764495 g
- Trans Fat 0.0269137499788651 g
- Calories 15 calories
My Go-To Game Day Snack: Buffalo Chicken Potato Skins
As a busy mom, finding time to cook can be a challenge, especially when it comes to entertaining. But game day is different. Game day is sacred. It's a time for family, friends, and of course, delicious food. And let me tell you, nothing brings a crowd together quite like a plate of these Buffalo Chicken Potato Skins. They're the perfect blend of comfort food and crowd-pleasing flavor, and surprisingly easy to make!
The secret to these amazing potato skins lies in the crockpot. I love using my crockpot because it does all the work for me, allowing me to focus on other game day preparations, like setting up the drinks or putting together the kids' activities. While the chicken simmers happily away, I can tackle other tasks. The slow-cooked chicken becomes incredibly tender and flavorful, infusing the potato skins with an irresistible taste. And speaking of irresistible, the combination of the spicy buffalo sauce, creamy blue cheese dressing, and the crunch of the carrots and celery is simply divine. It's the perfect balance of textures and tastes; spicy, creamy, crunchy, and satisfying.
I often get asked what makes my potato skins so special. It’s not some secret family recipe passed down for generations (although, I do have a few of those!). It’s about using quality ingredients and paying attention to the small details. For instance, I prefer using Idaho or Russet potatoes; their thick skins hold up beautifully in the oven. And the use of reduced-fat shredded cheese helps keep the calories in check – guilt-free indulgence is a must on game day! To make it even easier, I prep the carrots and celery in advance, which is fantastic for a quick assembling of the dish.
These potato skins are incredibly versatile. You can easily adjust the spice level by using a milder hot sauce, or ramp up the heat with some extra cayenne pepper. You can also experiment with different cheeses – pepper jack or Monterey Jack would be delicious alternatives. The possibilities are truly endless!
Beyond game day, these potato skins are perfect for any gathering – from casual get-togethers to more formal parties. They're easy to transport and always a huge hit with guests. Whether you're hosting a Super Bowl party, a birthday celebration, or just a casual Friday night gathering, these potato skins are guaranteed to be a crowd-pleaser. This is a recipe that's sure to become a staple in your culinary repertoire. It’s a recipe that embodies the perfect balance of simple elegance and crowd-pleasing satisfaction, and that’s what makes it so special to me.
So, the next time you're looking for an appetizer that's both delicious and easy to make, look no further than these Buffalo Chicken Potato Skins. They’re a game day must-have, but honestly, they are a winner anytime! Remember, it’s about the food, the company, and celebrating the simple joys of life. Enjoy!
Step-by-step
- 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 discard the rest (or save for other recipes).
- 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 (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.
- 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 tbsp shredded cheese and bake 5 minutes or until cheese is melted.
- Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!
