Potato Skins with Buffalo Chicken

45 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 12 ozboneless, skinless chicken breast
• 1 cupwater
• 4medium russet potatoes
• 44.4 mlhot pepper sauce
• ¼ cupnon-fat milk
• ¼ cupfat-reduced sour cream
• 29.6 mlmargarine
• ¼ cupcrumbled blue cheese
• 2green onions
• 2medium tomatoes
• 4celery stalks

How to cook it

1. Position a rack in the middle of your oven and heat it to 425 °F.
2. Put the chicken breast in a skillet with the water, cover, and let it simmer for 20 minutes.
3. Take the chicken out of the pan to cool slightly, then pull the meat apart into shreds using two forks.
4. Thoroughly scrub the potatoes under running water and cut a 1-inch slit lengthwise down each one.
5. Transfer the potatoes to a microwave-safe dish and cook on high power uncovered for roughly 10 minutes, then let them cool until safe to touch.
6. Halve the potatoes lengthwise and scoop out the interior flesh into a bowl, leaving about 1/4 inch of potato in the skins.
7. Mash the extracted potato with the hot pepper sauce, sour cream, margarine, and milk until blended.
8. Stir the shredded chicken and crumbled blue cheese into the mashed potato mixture.
9. Divide the filling among the hollowed skins, pressing a slight hollow into the center of each to hold the fresh toppings later.
10. Arrange the filled skins on a baking sheet and bake for 15 to 20 minutes until the edges and tops turn nicely browned.
11. Chop the tomatoes and green onions, and slice the celery stalks into 4-inch pieces.
12. Garnish the hot potato skins with the chopped scallions and tomatoes, offering the celery sticks alongside for dipping.

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