preventionrd. I love the Buffalo flavors...the vinegariness of the wing sauce...the spiciness of it...and the creamy bleu cheese. I'm just not a fan of it in Buffalo wing form. It's just another place that Paul and I disagree since he is fanatical about wings. If he sees them on a menu it is hard to hold him back from placing an order. It just may be a bit of my OCD-ness that I don't like food that requires getting hands dirty. I don't like ribs and I don't like chicken wings. It could be the hand thing or it could be that the meat cuts are named too close to what they are...not really sure. But, I do know that I don't like having to wash hands immediately after eating. Yikes...who wants to eat something that is served with a handwipe? Not me.
That being said, I love the Buffalo flavors. Let me say that again....LOVE those flavors:)
I wasn't so thrilled with these as a main dish; however, I would probably make them again as a side dish. Or maybe I should just have these when I am not as hungry as I was the night these were the headline. The blog linked above (and below) is really one of my favorites when I'm searching for a quick and new recipe. I haven't gotten too much time to look through too many online sources for recipes. I know they are there, but I think I'll have some time on a cold and snowy (non skiing...non running...non Y) sort of evening or weekend!
Buffalo Chicken Topped Potatoes
3 medium potatoes
3/4 lb boneless skinless chicken breasts, cubed
2 Tbsp white vinegar
3 Tbsp calorie-free buffalo wing sauce, divided
1/2 cupcheddar cheese, shredded
1/3 cup nonfat plain Greek yogurt
1 oz blue cheese, crumbled
Scrub and pierce potatoes. On a lined baking sheet, bake potatoes at
375 F for 1 hour or until tender. When cool enough to handle, cut each
potato in half lengthwise. Scoop out the pulp, leaving thin shells.
Meanwhile, spray a skillet with nonstick cooking spray and heat over
medium heat. Add diced chicken and saute 4-5 minutes until no longer
pink. Add the vinegar and 1 tablespoon of buffalo wing sauce. Continue
cooking until cooked through, an additional 3-4 minutes.
In a large bowl, mash the potato pulp with cheese, yogurt and
remaining 2 tablespoons buffalo wing sauce; add chicken. Spoon into
Place on a baking sheet. Bake 8-12 minutes longer or until heated
through. Top with blue cheese and green onions. Serve immediately.