Buffalo Chicken Twice Baked Potatoes
- 12 oz. boneless, skinless chicken breast
- 1 cup water
- 5 Tbsp. buffalo sauce, divided
- 4 medium russet potatoes
- ¼ cup skim milk
- ¼ cup nonfat plain Greek yogurt
- 2 Tbsp. margarine
- 2 green onions, diced
- 2 medium Roma tomatoes, diced
- 4 celery stalks, cut into 4-inch sticks
Directions1. Center oven rack and preheat oven to 425°F.. 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 and combine with 2 Tbsp. buffalo sauce. 1. 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. 1. Slice each potato in half length-wise, scoop out potato, leaving ¼-inch shell. Mash potato together with 3 Tbsp. buffalo sauce, milk, yogurt and margarine. Fold in shredded chicken. 1. 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. 1. Top with green onions and tomatoes and serve with celery sticks.
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.
Serves: 4 servingsCarb Smart Kid-friendly Main Dish Winter Game Day Gluten Free Spring Side Dish Fall Baking Appetizer