Ingredients for 12 servings
6 medium Idaho or Russet potatoes
For the chicken:
1/3 cup hot cayenne pepper sauce (I used Frank's)
1 celery stalk
1 clove garlic
12 oz boneless skinless chicken breast (or tenderloins)
16 oz fat free low sodium chicken broth
For the toppings:
¼ cup Skinny Blue Cheese Dressing
½ cup carrots, cut into 2-inch matchsticks
1 large celery stalks, cut into 2-inch matchsticks
12 tbsp reduced fat shredded cheese
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on HIGH 4 hours or LOW 6 hours.
Remove the chicken from pot, reserve ½ cup broth and discard the rest (or save for other recipes). Shred the chicken with two forks, return to the slow cooker with the ½ cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 ½ cups chicken.
Meanwhile, pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.
Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.
Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.
Top each with 1 tsp blue cheese dressing, shredded carrots and celery and start eating!