Buffalo Chicken Stuffed Baked Potatoes

One of my favorite indulgences is buffalo chicken wings with some blue cheese dressing and a side of fries.  Definitely not a healthy dinner.

Last night I tried for a little recipe make over with all of the flavors but less of the guilt.  I started with baked potatoes and roasted chicken.  Gave the potatoes a dollop of non-fat greek yogurt (a great substitute for sour cream) and gave the chicken a toss with a little buffalo wing sauce.   Then I put everything together and added some blue cheese crumbs.  The results were my sassy Buffalo Chicken Stuffed Baked Potatoes.  The results were so tasty I decided to bring the leftovers to work for lunch today.

Buffalo Chicken Stuffed Baked Potatoes

Prep Time: 6 minutes   –  Cook time: 3 minutes  - Makes 2

  • 2 baked potatoes, fully cooked and hot
  • 6 oz cooked chicken, chopped (approx 1 1/2 cups)
  • 1/2 cup buffalo wing sauce
  • 2 tablespoons non-fat greek yogurt (or substitute sour cream)
  • blue cheese crumbles (or substitute monterey jack shredded cheese)

Turn on broiler to heat.

Toss chicken with wing sauce.  If chicken is not hot, heat the mixture in the microwave.

Cut fully cooked potatoes open.  Add a dollop of non-fat greek yogurt or sour cream.  Top with chicken mixed in hot sauce.  Add cheese.

Placed stuffed potatoes under the broiler for 1-2 minutes to melt cheese.

Since I have been doing the Healthy Eats Brown-Bag Challenge this week here is a quick recap of this week’s lunches to-go.  I have had some truly tasty lunches that I have been exited to share.  Stay tuned though, I am not done yet!  We have one more delicious week to go with this challenge.

Monday: Inside-Out Chicken Egg Roll

Tuesday: The Undone California Roll Salad

Wednesday: Chicken, Roasted Sweet Potatoes & Apple Salad

Thursday: Brie Grilled cheese Melt with Apricot and Almonds

Friday: Buffalo Chicken Stuffed Baked Potato

 

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5 Responses to Buffalo Chicken Stuffed Baked Potatoes

  1. Pingback: LENTIL SALAD | BROWN BAG CHALLENGE » CHEZ US

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  5. ALBERTO ADWELL says:

    Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia’s national food, injera flat bread. Yellow lentils are used to make a nonspicy stew, which is one of the first solid foods Ethiopian women feed their babies.,”….

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