Potato Skins with Buffalo Chicken

 

• 12 oz Boneless, skinless chicken breast
• 1 cup of water
• 4 medium russet potatoes 
• 3 tbsp hot pepper sauce
• 1/4 cup non-fat milk
• 1/4 cup fat-reduced sour cream
• 2 tbsp butter 
• 1/4 cup Shredded cheese
• 2 green onions 
• 2 medium tomatoes
• 4 celery stalks

Directions:

 

Center oven rack and preheat oven to 450* F. Place chicken in a saut'e pan, add water and cover.  Simmer for 20 minutes and remove from pan; let cool slightly. When chicken is cool enough to handle, shred using two forks, one in each hand. While chicken is simmering, prepare remaining ingredients. Wash and scrub potatoes with a clean vegetable brush under running water and slit each one lengthwise about 1 inch deep. Place potatoes in a microwave safe dish and microwave on High, uncovered, for 10 minutes. Let cool slightly. Slice each potato in half length-wise, scoop out potato, leaving a 1/4 inch shell. Mash potato together with hot pepper sauce, sour cream, butter, and milk. Fold in shredded cheese and chicken. Spoon mixture into potato skins slightly denting center (to hold fresh toppings after baking). Place filled potato skins on a 9x13" baking sheet and bake about 15-20 minutes until tops are golden brown. Dice tomatoes and green onions. Cut celery stalks into four-inch sticks. To serve, top potatoes with onions and tomatoes. Serve celery sticks on the side for scooping potato contents.