Ingredients

• 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

Directions

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.

Enjoy!