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4 from 2 votes

Buffalo Chicken Potato Skins

Prep Time15 minutes
Cook Time1 hour 20 minutes
Servings: 4
Author: Amy Rains

Ingredients

  • 4 medium-large russet potatoes or sweet potatoes
  • 1 tbsp olive oil or avocado oil
  • 1 lb chicken breast* or rotisserie chicken
  • 1/2 cup Buffalo hot sauce
  • 1/2 cup chicken broth
  • 1/4 cup coconut milk canned full fat
  • 1 tsp dijon mustard
  • 1 tbsp nutritional yeast
  • 1 clove garlic minced
  • 1 tsp salt plus more to taste
  • 3 tbsp green onion chopped
  • 1/4 cup cilantro chopped (optional)
  • 1/3 cup Paleo ranch dressing optional

Instructions

  • Preheat your oven to 400 degrees F. Begin by washing your potatoes, dry and pierce each potato a few times with a fork. Bake until tender, approximately 1 hour.
  • While potatoes are cooking, prepare your chicken. If using a rotisserie chicken, shred approximately 2 cups and mix in 1/3-1/2 cups of buffalo hot sauce (depending on your preferred level of spice). If using raw chicken, prepare in your instant pot. Place chicken breast, buffalo sauce, and chicken broth in your pot. Secure the lid, make sure the valve is sealed. Select manual, and adjust to 10 minutes. Once finished, use a quick release. Shred chicken with a fork or knife, and be sure to mix in the sauce (you won't use all of it). Set aside.
  • Remove your potatoes from the oven and let cool for about 10 minutes. Slice in half. Now scoop out the flesh (leaving about 1/8 inch rim around the potatoes), and transfer the inside of the potatoes to a bowl. Brush each of the skins with oil, and place back into the oven (skin up) for another 15 minutes.   
  • While skins are roasting, mash the potatoes. add coconut milk, dijon mustard, garlic, nutritional yeast, and salt. You can also use a hand mixer to give the potatoes a "fluffy" texture, adding more coconut milk if needed.
  • Remove the skins from the oven, and fill with approximately 2 tbsp of mashed potatoes. Top with a few tbsp chicken and green onion. Place back in the oven for another 10 minutes. Remove and top with cilantro and ranch dressing (if using). Serve hot!

Notes

*You can use rotisserie chicken in place of making the chicken breast in the instant pot. You will need approximately 2 cups of shredded chicken. 

Nutrition

Calories: 363kcal | Carbohydrates: 38g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1759mg | Potassium: 516mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 148IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg