Let football season commence!
This weekend was a big game for my alma mater and so much fun to watch on Saturday with friends. Something I miss about being in college is the aspect of “tailgating” at a football game. It was so much fun parking our cars in the big field in front of the stadium, grilling food and hanging out with friends. Even though our team wasn’t always the best and most of the time I was there to socialize, the whole aspect of cheering on your team was so enlightening of being apart of your school. Can we all agree college days were so much fun and greatly missed?!
This week on the blog I am showing you all things tailgating. Today, a recipe for buffalo potato skins that will honestly blow your mind and did I mention they are only 82 calories per wedge?? Amen Skinny Taste! They are the perfect snack to bring to your tailgating party!
Buffalo Chicken Potato Skins
Ingredients
- 6 medium Russet potatoes
- cooking spray
For the chicken:
- 12 oz boneless skinless chicken breast (or tenderloins)
- 1/2 onion
- 1 clove garlic
- 16 oz fat free low sodium chicken broth
- 1/3 cup hot cayenne pepper sauce (I used Frank’s)
For the toppings:
- 12 tbsp reduced fat shredded cheese
- 1/2 cup carrots, cut into 2-inch matchsticks
- 1 large cucumber
- 1/4 cup Sour Cream
Directions
In a crock pot, combine chicken, onions, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on HIGH 4 hours or LOW 6 hours.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.
Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.
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.
Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.
Top each with 1 tsp sour cream, shredded carrots and cucumber and start eating!
This looks AMAZING & so few calories?! A total win! Thanks for sharing!
XO!