How To Make Buffalo Chicken Potato Skins
For a wonderfully tasty side dish, these potato skins are cooked in a crockpot stuffed with shredded buffalo chicken coated in smoky and spicy sauce.
In a crockpot, combine chicken, onions, celery stalk, garlic, and enough broth to cover the chicken.
Cover and cook on High for 4 hours or Low for 6 hours.
Remove the chicken from the pot, reserve ½ cup of broth, and discard the rest.
Shred the chicken with 2 forks, return to the slow cooker with the reserved broth and the hot sauce.
Cook on High for an additional 30 minutes.
Meanwhile, pierce potato with a fork a few times all around.
Place in microwave and cook on High for about 5 minutes per potato; set aside to cool.
Cut potatoes in half horizontally.
Scoop out potatoes leaving about a ¼-inch thick wall, skins will weigh about 1 ounce each.
Heat oven to 450 degrees F.
Lightly spray potato skins on both sides with oil and place a foil lined baking sheet.
Season with salt and pepper and bake for 10 minutes.
Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tablespoon of shredded cheese, and bake for 5 minutes or until cheese is melted.
Top each with 1 teaspoon of blue cheese dressing, shredded carrots, and celery.
Serve and enjoy.
*Check out the Blue Cheese Dressing Recipe to learn how to make the tasty dressing.
- Calories: 253.96kcal
- Fat: 13.14g
- Saturated Fat: 4.40g
- Trans Fat: 0.28g
- Monounsaturated Fat: 4.65g
- Polyunsaturated Fat: 2.96g
- Carbohydrates: 21.54g
- Fiber: 2.76g
- Sugar: 1.76g
- Protein: 12.80g
- Cholesterol: 35.37mg
- Sodium: 345.22mg
- Calcium: 130.14mg
- Potassium: 615.82mg
- Iron: 1.23mg
- Vitamin A: 92.72µg
- Vitamin C: 26.74mg
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