Football season is here, which means lots of delicious appetizers and yummy, fat-laden foods. I love potato skins, but the way they make me feel after is not the best, so I decided to figure out a healthier version that was just as flavorful and delicious.
Makes: 2 servings
Macros per serving: ( 11 F / 18 C / 31 P )
Ingredients:
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8 oz. cooked and shredded chicken breast
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1/4 cup buffalo sauce
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2 russet potatoes
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1/2 avocado (about 50g)
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2 slices center-cut bacon (option to sub turkey bacon)
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1/4 cup light sour cream
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1/4 tsp. garlic powder
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1/4 tsp. salt
Directions:
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Preheat oven to 425 degrees.
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Spray potatoes lightly with olive oil and place on a baking sheet—Cook for about 50 minutes.
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While potatoes are baking, cook bacon in a skillet on low to medium heat, for about 10 minutes or until crisp. Drain on a paper towel and set aside.
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Combine shredded chicken, buffalo sauce, and garlic powder, crumble bacon and add to mixture.
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Remove potatoes and allow to cool before handling. Slice potatoes in half, and using a spoon, carefully scoop out the insides—Reserve 4 ounces of potato and store the remainder. Place the skin back in the oven and cook for an additional 10 minutes.