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Buffalo Chicken Twice Baked Potatoes
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Buffalo Chicken Twice Baked Potatoes #festfoods If your interest in the upcoming game lies primarily with the food being offered at the party…then you’ve found a kindred spirit in me. It’s not to say that I’m not interested in the game happening on the big screen; that has its place too. But, the occasions throughout the year where such a delectable array of dips, nips, and noshes come together in one place is few and far between (which, knowing the calorie load, is probably for the best)! With the plethora of game time snack ideas floating around the internet right now, I thought I’d share an appetizer turned into a meal for a nice change of pace. You see, during the play-offs I was requested to make appetizers that would be filling and satisfying, yet game time appropriate. The resulting options were fairly heavy, low on nutrition, and completely uninspiring; that was until I stumbled upon these Buffalo Chicken Twice Baked Potatoes! These potatoes have all the same savory flavor of boneless buffalo wings but with only a fourth of the calories! For a fun flair and to keep with tradition, use celery sticks to scoop up the fluffy insides of these twice baked potatoes for a satisfying meal that mimics even the best order of wings.

Buffalo Chicken Twice Baked Potatoes

To start off, preheat your oven to 425⁰F and begin poaching your chicken breast. Place chicken in a sauté pan and add water until just covered. Simmer for 20 minutes and remove from pan; let cool slightly. When chicken is cool enough to handle, shred using 2 forks (one in each hand) and combine with 2 Tbsp. Frank’s® Red Hot® Buffalo Wings Sauce.

Buffalo Chicken Twice Baked Potatoes

Meanwhile, let’s prep the potatoes. Microwaving potatoes is a very new concept to me (I know, it’s so easy! I can’t believe I haven’t done this more often) but since starting to use this trick I doubt I’ll ever go back. Simply give your potatoes a good scrub, make a 1-inch deep cut lengthwise, and put in an uncovered microwave safe dish. Microwave for 10 minutes.

Buffalo Chicken Twice Baked Potatoes

Let cool slightly. Slice each potato in half length-wise, scooping out the insides (I scored mine with a knife to make it easier to remove the inside flesh), leaving ¼-inch shell.

Buffalo Chicken Twice Baked Potatoes

Mash the potato filling together with 3 Tbsp. Frank’s® Red Hot® Buffalo Wings Sauce, nonfat Greek  yogurt, margarine, and milk. Fold in shredded chicken.

Buffalo Chicken Twice Baked Potatoes

Spoon potato mixture into potato skins, slightly denting center (to hold fresh toppings after baking).

Buffalo Chicken Twice Baked Potatoes

Place filled potato skins on a 9 x 13 baking sheet and bake about 15-20 minutes until tops are golden brown.

Buffalo Chicken Twice Baked Potatoes

Top the baked potatoes with your diced tomatoes and green onions and serve with the 4-inch celery stalks (to use for dipping!).

Buffalo Chicken Twice Baked Potatoes

Give these tasty bites of buffalo-goodness a try next time you’re in the mood for wings; your wallet (and waistline) will thank you! Until next time, have a great week!

 

Buffalo Chicken Twice Baked Potatoes

Adapted Recipe courtesy of Fruits and Veggies-More Matters®

Ingredients:

  • 12 oz. boneless, skinless chicken breast
  • 1 cup water
  • 4 medium russet potatoes
  • 5 Tbsp. Frank’s® Red Hot® Buffalo Wings Sauce, divided (Not the Original Hot Sauce)
  • ¼ cup skim milk
  • ¼ cup nonfat, plain Greek yogurt
  • 2 Tbsp. margarine (I used I Can’t Believe It’s Not Butter! ® Light)
  • 2 green onions
  • 2 medium Roma tomatoes
  • 4 celery stalks

 

Directions:

  1. Center oven rack and preheat oven to 425⁰F. Place chicken in a sauté pan and add water until just covered. Simmer for 20 minutes and remove from pan; let cool slightly. When chicken is cool enough to handle, shred using 2 forks (one in each hand) and combine with 2 Tbsp. hot sauce.
  2. While chicken is simmering, wash potatoes and slit each one lengthwise about 1-inch deep. Place potatoes in a microwave-safe dish and microwave on high, uncovered, for about 10 minutes. Let cool slightly.
  3. Slice each potato in half length-wise, scoop out potato, leaving ¼-inch shell. Mash potato together with 3 Tbsp. hot pepper sauce, Greek  yogurt, margarine, and milk. Fold in shredded chicken.
  4. Spoon mixture into potato skins, slightly denting center (to hold fresh toppings after baking). Place filled potato skins on a 9 x 13 baking sheet and bake about 15-20 minutes until tops are golden brown.
  5. Dice tomatoes and green onions. Cut celery stalks into four-inch sticks and serve.

 

Yield: 4 servings

Per Serving*: Calories 370, Total Fat 6g (Saturated 1.5g, Trans 0g), Cholesterol 75mg, Sodium 620mg, Total Carbohydrate 42g (Dietary Fiber  6g, Sugars 5g), Protein 34g, Vitamin A 25%, Vitamin C 35%, Calcium 10%, Iron 20%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding. 

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find them on Facebook, Instagram, Pinterest and Twitter.

Buffalo Chicken Twice Baked Potatoes

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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