Skinnytaste > Weight Watchers – WW Recipes > Skinny Buffalo Chicken Potato Skins

Skinny Buffalo Chicken Potato Skins

This post may contain affiliate links. Read my disclosure policy.

These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious!

These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious! What's football without the appetizers. Skinny Buffalo Chicken Potato Skins

What’s football without the appetizers. Some great additions to go along with this are Loaded Bell Pepper Turkey ‘Nachos’, Burger Bites and Hot Spinach and Artichoke Dip.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!


These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious! What's football without the appetizers. 

Remember these crock pot buffalo chicken lettuce wraps? Same chicken, only this time I stuffed them in potato skins and topped them with cheese. So good!

You can make the chicken, blue cheese dressing and potatoes ahead, then when you’re ready to serve your guests assemble them and pop them in the oven! Double or triple it for more servings.

They even make a great meal, I had 3 for lunch and it totaled 7 points plus and I was a happy camper. Enjoy!

These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious! What's football without the appetizers. 

These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious! What's football without the appetizers. 

Buffalo Chicken Potato Skins

4 from 2 votes
4
Cals:82
Protein:8
Carbs:7
Fat:2
These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious! What's football without the appetizers.
Course: Appetizer
Cuisine: American
These potato skins are stuffed with shredded buffalo chicken breast made in the crock pot, topped with melted cheese, blue cheese dressing, carrots and celery – they are seriously delicious! What's football without the appetizers. 
Prep: 15 mins
Cook: 4 hrs 30 mins
Total: 4 hrs 45 mins
Yield: 12 servings
Serving Size: 1 potato skin, loaded

Ingredients

  • 6 medium Idaho or Russet potatoes*
  • cooking spray I use my Misto

For the chicken:

  • 12 oz boneless skinless chicken breast or tenderloins
  • 1 celery stalk
  • 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 celery stalks cut into 2-inch matchsticks
  • 1/4 cup Skinny Blue Cheese Dressing

Instructions

  • In a crock pot, combine chicken, onions, celery stalk, 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 blue cheese dressing, shredded carrots and celery and start eating!

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

*Nutritional info based on 12 oz potato with skin on.

Nutrition

Serving: 1 potato skin, loaded, Calories: 82 kcal, Carbohydrates: 7 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 17 mg, Sodium: 110 mg, Fiber: 1 g, Sugar: 0.5 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




67 comments on “Skinny Buffalo Chicken Potato Skins”

  1. I made this and it was SOOOO. Good!  I would like to do again in the instant pot, any ideas on time? thanks

  2. I thought these were great. The only thing I did different was I used sweet potato. This is a fantastic recipe and lately I’ve been obsessed with shredded chicken!

  3. Pingback: 20 Easy Super Bowl Snacks - Unexpected Elegance

  4. Love your site!!!
    What would the smart points be for this recipe?
    Also is there a calculation or conversion to change points+ to smart points I could use?
    Thank you so much
    Toni

  5. So Yummy……..
    This recipe is so healthy and easy to cook. But take time taken by this recipes is little bit more. Going to find more spinach recipes on this blog.
    This recipe is menu of my coming Sunday..

  6. Hi Gina,
    What slow cooker do you use / recommend? I ideally want something that I can switch on to cook while I'm at work and it'll be ready when I get home!