Buffalo Chicken Stuffed Potato Skins with Honey Blue Cheese Sauce

Buffalo Chicken Stuffed Potato Skins with Honey Blue Cheese Sauce might be just the side dish you are searching for. One serving contains 173 calories, 13g of protein, and 4g of fat. This recipe serves 8. For 67 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 29 would say it hit the spot. This recipe from The Housewife in Training Files requires blue cheese crumbles, russet potatoes, cilantro, and honey. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 58%. Similar recipes include Bacon and Blue Cheese Stuffed Potato Skins, Blue Cheese-Stuffed Chicken with Buffalo Sauce, and Mini Buffalo-Blue Potato Skins.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 55 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F. Wash and dry off the potatoes. Pierce all over with a fork.Place potatoes in the oven and bake for 30-45 minutes (depending on size) until they are semi soft. Set aside to cool. You do not want to over bake them, as the potato will not adhere to the skin once middle is scooped out, filled and baked again.Meanwhile, combine the chicken with the hot sauce. Set aside. In a small bowl, mix the greek yogurt and honey. Mix well then fold in the blue cheese crumbles. Set aside.Once potatoes are cool, cut potato into thirds. You will have two round pieces and a middle center piece. Set aside or save the middle section or another use. For the rounded pieces, divide the buffalo chicken mixture between the skins.Place in oven under the broiler for 8-10 minutes or until edges are crispy. Remove from the oven, top with the greek yogurt blue cheese sauce, garnish with cilantro and serve immediately!

 

Step by step:

1. Preheat oven to 400 degrees F. Wash and dry off the potatoes. Pierce all over with a fork.

2. Place potatoes in the oven and bake for 30-45 minutes (depending on size) until they are semi soft. Set aside to cool. You do not want to over bake them, as the potato will not adhere to the skin once middle is scooped out, filled and baked again.Meanwhile, combine the chicken with the hot sauce. Set aside. In a small bowl, mix the greek yogurt and honey.

3. Mix well then fold in the blue cheese crumbles. Set aside.Once potatoes are cool, cut potato into thirds. You will have two round pieces and a middle center piece. Set aside or save the middle section or another use. For the rounded pieces, divide the buffalo chicken mixture between the skins.

4. Place in oven under the broiler for 8-10 minutes or until edges are crispy.

5. Remove from the oven, top with the greek yogurt blue cheese sauce, garnish with cilantro and serve immediately!

Nutrition Information:

covered percent of daily need