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These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious! What's football without the appetizers. 

Buffalo Chicken Potato Skins

4 from 2 votes
These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious! What's football without the appetizers.
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 12 servings
Course: Appetizer
Cuisine: American

Ingredients

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 (I used Frank's)

For the toppings:

  • 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

Instructions

  • 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!

Notes

*Nutritional info based on 12 oz potato with skin on.

Nutrition

Serving: 1potato skin, loaded, Calories: 82kcal, Carbohydrates: 7g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 17mg, Sodium: 110mg, Fiber: 1g, Sugar: 0.5g
- WW Points: 4