Buffalo Chicken Potato Skins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy potato skins stuffed with shredded crock-pot buffalo chicken, melted cheddar, and blue cheese dressing, topped with carrots and celery. Spicy, tangy, and perfect for football games and parties.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 6 medium Idaho potatoes (or Russet potatoes*)
- cooking spray
- Kosher salt
- black pepper
- 12 ounces boneless skinless chicken breast (or tenderloins)
- 1 rib celery
- 1 clove garlic
- 16 oz low sodium chicken broth
- ⅓ cup hot cayenne pepper sauce (I used Frank's)
- 12 tbsp cheddar cheese (shredded )
- ½ cup carrots (cut into 2-inch matchsticks)
- 1 large celery rib (cut into 2-inch matchsticks)
- ¼ cup Blue Cheese Dressing
At a glance
PER SERVING · TIME 285M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h 30m
- Sodium
- 917mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 617mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 917MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.