We made it to Friday, friends! In fact, I'd say Friday snuck up on me... and I'm definitely behind on posting. Oops.
Most of my week has been spent filling orders for my little shop {loving the sudden spike in orders, but there's only one person to get them all done!}, working, and bonding with my brand new Kitchenaid. Isn't she pretty??
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{Yep, that's a borrowed pic. I don't normally make it a habit of having random wedding cakes sitting around the kitchen...}
My "To Share" list of posts has grown particularly long {and I promise I'll get to writing up all the good ones at some point}, but before the weekend starts, I want to leave you with a customizable, Super Bowl-worthy recipe that might give you an alternative option for the Calorie Fest about to go down this Sunday in most of your living rooms!
How does a Buffalo Chicken Twice Baked Potato sound?
It's a little something I whipped up last week when I was craving the deliciousness of wings and blue cheese, listened to the angel sitting on my shoulder and went the healthier{ish} route. I found it to be a nice cross between Potato Skins and Buffalo Wings, two game day favorites.
You can make this as healthy as or calorific as you please, and swap out ingredients as you see fit. {or unfit as the case may be} I won't know the difference {but your pants waist might}. 😉
Hope your Super Bowl Sunday is full of more tasty treats and less antacid! 😉
Buffalo Chicken Twice Baked Potatoes
a Kitchen Prep original recipe
- 2-4 baking potatoes
- canola oil
- salt
- Buffalo wing sauce {I use this kind because I love it so much I've considered taking shots of it.}
- Shredded chicken breast {you can make this yourself or buy a rotisserie chicken & shred it}
- Low fat shredded cheddar {or your fave cheese}
- Blue cheese crumbles
- Fat free plain Greek yogurt
- Onion powder
- 2-3 Green onion, chopped {optional}
1. For Potatoes: Scrub potatoes with stiff wire brush. Dry. Puncture each potato a few times with a fork to allow steam to escape. Lightly coat each potato with canola oil, and sprinkle with salt. Place directly onto baking rack, with a foil lined cookie sheet underneath to catch any drippings. Bake at 350 degrees for an hour, or until skin is crispy and potatoes are fork tender. Carefully remove from oven and set aside to cool slightly.
2. When potatoes are cool enough to handle, cut each in half and scoop insides into a medium bowl, careful to leave a thin wall of potato in each skin so that they hold their shape.
3. Add a teaspoon of onion powder, salt to taste, and any other desired seasonings to the potato pulp. Add ¼ cup of Greek yogurt, and mash with a fork until the mixture is smooth and seasonings are incorporated. {You may want to add a little more yogurt at a time until you reach the consistency you desire.}
4. In a separate bowl, toss about ¼ - ⅓ cup wing sauce to shredded chicken. Set aside.
5. Fill potato skins with potato & yogurt mixture, careful not to overfill. Top each potato with Buffalo chicken mixture.
6. Sprinkle bleu cheese crumbles on each potato, and top off with shredded cheddar or desired cheese.
7. Return potatoes to oven until cheese begins to melt and get bubbly and potatoes are heated {7-10 minutes}. *Note: Some low fat cheeses have a tendency not to melt easily. If this is the case, set the oven to broil and stand by. Broil for a minute or two until cheese gets melty.
8. Garnish with green onion or other toppings.
