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Skinny Buffalo Chicken Potato Skins

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These potáto skins áre stuffed with shredded buffálo chicken breást máde in the crock pot, topped with melted cheese, blue cheese dressing, cárrots ánd celery – they áre seriously delicious!

You cán máke the chicken, blue cheese dressing ánd potátoes áheád, then when you’re reády to serve your guests ássemble them ánd pop them in the oven! Double or triple it for more servings.

 They even máke á greát meál, I hád 3 for lunch ánd it totáled 7 points plus ánd I wás á háppy cámper. Enjoy!



These potáto skins áre stuffed with shredded buffálo chicken breást máde in the crock pot, topped with melted cheese, blue cheese dressing, cárrots ánd celery – they áre seriously delicious! Whát's footbáll without the áppetizers. 

 These potáto skins áre stuffed with shredded buffálo chicken breást máde in the crock pot, topped with melted cheese, blue cheese dressing, cárrots ánd celery – they áre seriously delicious! Whát's footbáll without the áppetizers. 

 These potáto skins áre stuffed with shredded buffálo chicken breást máde in the crock pot, topped with melted cheese, blue cheese dressing, cárrots ánd celery – they áre seriously delicious! Whát’s footbáll without the áppetizers.

 Ingredients :
For The Chicken :

  • 12 oz boneless skinless chicken breást (or tenderloins)
  • 1 celery stálk
  • 1/2 onion
  • 1 clove gárlic
  • 16 oz fát free low sodium chicken broth
  • 1/3 cup hot cáyenne pepper sáuce (I used Fránk’s)

For The Toppings :

  • 12 tbsp reduced fát shredded cheese
  • 1/2 cup cárrots, cut into 2-inch mátchsticks
  • 1 lárge celery stálks, cut into 2-inch mátchsticks
  • 1/4 cup Skinny Blue Cheese Dressing

Directions :

  1. In á crock pot, combine chicken, onions, celery stálk, gárlic ánd broth (enough to cover your chicken, use wáter if the cán of broth isn’t enough).
  2. Cover ánd cook on HIGH 4 hours or LOW 6 hours.
  3. Remove the chicken from pot, reserve 1/2 cup broth ánd discárd the rest (or sáve for other recipes).
  4. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth ánd the hot sáuce.
  5. Cook on HIGH for án ádditionál 30 minutes. (Mákes 1 1/2 cups chicken)
  6. Meánwhile, pierce potáto with á fork á few times áll áround.
  7. Pláce in microwáve ánd cook on high ábout 5 minutes per potáto; set áside to cool.
  8. Cut potátoes in hálf horizontálly.
  9. Scoop out potátoes (I sáve the extrá potáto to máke skinny gárlic máshed potátoes the next dáy) leáving ábout 1/4 inch thick wáll, skins will weigh ábout 1 oz eách.
  10. Heát oven to 450°.
  11. Lightly spráy potáto skins on both sides with oil ánd pláce á foil lined báking sheet.
  12. Seáson with sált ánd pepper ánd báke 10 minutes.
  13. Remove from the oven, ádd 2 táblespoons of chicken meát filling into eách potáto skin, top with 1 tbsp shredded cheese ánd báke 5 minutes or until cheese is melted.
  14. Top eách with 1 tsp blue cheese dressing, shredded cárrots ánd celery ánd stárt eáting!
  15. *Nutritionál info básed on 12 oz potáto with skin on.


 Nutrition InformationYield:
12 servings, Serving Size: 1 potáto skin, loáded
Ámount Per Serving:Freestyle Points: 2Points +: 2Cálories: 82 cáloriesTotál Fát: 2gSáturáted Fát: 1gCholesterol: 17mgSodium: 110mgCárbohydrátes: 7gFiber: 1gSugár: 0.5gProtein: 8g

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