Ingredients:

  • 4 large Russet Potatoes
  • 1 tbsp Olive Oil, divided
  • ½ tsp Flaky Sea Salt, divided
  • ¼ tsp Black Pepper, divided
  • 2 cups Cooked Chicken Breast, shredded
  • ½ cup Plain Non-Fat Greek Yogurt
  • 2 tbsp Light Cream Cheese (softened)
  • ⅓ cup Quality Hot Sauce (e.g., Frank’s RedHot)
  • 1 tbsp Unsalted Butter (melted)
  • ½ tsp Garlic Powder
  • Pinch of Salt and Pepper
  • ½ cup Low-Fat Shredded Sharp Cheddar or Mozzarella
  • 2 tbsp Blue Cheese Crumbles (optional)
  • 2 tbsp Fresh Chives, finely chopped

Instructions:

  1. Phase 1: Preheat the oven to 400°F (200°C). Prick the potatoes all over with a fork.
  2. Initial Bake: Rub the potatoes lightly with ½ tablespoon of olive oil, salt, and pepper. Bake directly on the rack or a lined tray for 45–55 minutes, or until fully tender.
  3. Cooling and Halving: Remove from the oven and allow to cool just enough to handle (about 10 minutes). Slice each potato lengthwise.
  4. Phase 2: Scoop the Flesh: Using a spoon, carefully scoop the bulk of the potato flesh out of each half, leaving a sturdy border about ¼ inch (6mm) thick. (Reserve the scooped flesh for other uses).
  5. Crisp the Shells: Brush the inside and outside of the empty potato shells with the remaining olive oil. Place the skins cut-side up on the baking sheet. Return to the oven and bake for an additional 8–10 minutes until the edges start to crisp and turn golden brown. Keep the oven on.
  6. Phase 3: Combine Wet Ingredients: In a mixing bowl, combine the Greek yogurt, softened cream cheese, hot sauce, melted butter, and garlic powder. Whisk until smooth and thoroughly combined.
  7. Fold in Chicken: Add the shredded cooked chicken breast to the Buffalo sauce mixture. Stir until the chicken is completely coated and the filling is thick and creamy. Taste and adjust seasoning.
  8. Phase 4: Fill the Skins: Carefully spoon the chicken mixture into the crispy potato shells, ensuring the filling is generously mounded.
  9. Top with Cheese: Sprinkle the low-fat cheddar/mozzarella evenly over the filling of all eight skins. Add a tiny sprinkle of blue cheese crumbles now, if using.
  10. Final Bake: Return the assembled potato skins to the oven for 8–10 minutes, or until the cheese is melted, bubbly, and the filling is heated through.
  11. Garnish and Serve: Remove from the oven, garnish immediately with fresh chopped chives, and serve hot.