Buffalo Chicken-Stuffed Potato Skins
Apple-Arugula Salad
Ingredients
- 6 (8-oz) russet potatoes
- 2 cups shredded rotisserie chicken
- ⅓ cup Buffalo sauce (such as Frank's)
- ½ cup refrigerated lite Ranch dressing (such as Marie's)
- 2 Tbsp butter, melted
- 1 cup shredded mozzarella cheese
- ¼ cup crumbled blue cheese
- 2 Tbsp chopped green onion
Instructions
- Preheat oven to 400°F. Pierce potatoes several times with a fork; wrap individually in damp paper towels. Microwave at HIGH 15 minutes or until tender when pierced with a fork.
- Meanwhile, toss chicken with Buffalo sauce.
- Halve potatoes lengthwise, and scoop potato pulp into a bowl. Combine Ranch dressing and butter with pulp in bowl.
- Place potato shells on a large baking sheet. Spoon potato mixture into shells; top with chicken, and sprinkle with cheeses.
- Bake 5 minutes or until cheese is melted. Sprinkle with onion.
Side Dish Ingredients
- 2 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil
- 1½ tsp honey
- ¼ tsp salt
- ¼ tsp pepper
- 1 Honeycrisp apple, thinly sliced
- 3 stalks celery, sliced
- 2 Tbsp chopped fresh parsley
- 1 (5-oz) pkg arugula
Side Dish Instructions
- Whisk together lemon juice, oil, honey, salt, and pepper in a large bowl.
- Toss with apple, celery, and parsley. Add arugula; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
419
|
74
|
493
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 46 | 8 | 54 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 900 | 120 | 1020 |
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