Lightened Up Buffalo Chicken Baked Potato

🧂 Ingredients

• 2 large Baked potatoes

  baked and cut in half
• 2 Chicken breast

  baked, shredded
• Shredded cheddar cheese

  optional garnish
• 1 cup Plain non fat greek yogurt
• 1/2 cup Buffalo sauce
• 1/2 Packet ranch seasoning
• 5 Green onions

  sliced

Instructions

• 1 Bake the Potatoes: Preheat your oven to 400°F. Scrub the potatoes, pierce them
  with a fork, and bake for 45–60 minutes or until tender with crispy edges.
• 2 If you don’t already have cooked chicken, bake the chicken breast with the
  potatoes at 400 degrees F for 20-25 minutes or until the internal temperature
  reaches 165°F.
• 3 Make the buffalo sauce by combining yogurt, buffalo sauce, green onions, and
  ranch seasoning in a large bowl.
• 4 Prepare the Chicken Mixture: While the potatoes continue to bake, shred or chop
  the baked chicken breasts and mix with the Greek yogurt buffalo sauce (yogurt,
  buffalo sauce, green onions, and ranch seasoning).
• 5 Assemble the Potatoes: Slice the baked potatoes in half and score the flesh with
  a knife to create a crisscross pattern. Spoon the buffalo chicken mixture onto
  each potato half.
• 6 Top and Reheat: Sprinkle shredded cheddar cheese and sliced green onions over
  each potato. Return to the oven for 5 minutes, or until the cheese melts and the
  chicken is heated through.
• 7 Serve and Enjoy: Plate your loaded baked potatoes and serve with additional
  buffalo sauce or ranch dressing, if desired.

Nutrition Info