Healthy Buffalo Chicken Skins



  • 6 medium Idaho potatoes

For the chicken

  • 12 ounce boneless skinless chicken breast
  • 1 celery stalk
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 16 ounce fat free low sodium chicken broth
  • 1/3 cup hot sauce

For the toppings

  • 12 tablespoon reduced fat shredded cheese
  • 1/2 cup carrots, cut into 2-inch
  • 1 large celery stalks, cut into 2-inch
  • 1/4 cup greek yogurt ranch dressing


  1. In a crock-pot, combine chicken, onions, celery stalk, garlic and broth. Cover and cook on HIGH 4 hours.
  2. Remove the chicken from crock-pot, shred the chicken, return to the slow cooker with 1/2 cup of the broth and the hot sauce. Cook on HIGH for an additional 30 minutes.
  3. Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall.
  4. Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.
  5. Removefrom the oven, add chicken meat filling into each potato skin, top with 1 tablespoon shredded cheese and bake 5 minutes or until cheese is melted.
  6. Top each with 1-tablespoon ranch dressing, carrots and celery.




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