Ingredients
- 350g boneless, skinless chicken breast
- 250 ml of water
- 4 medium–sized potatoes
- 3 Tbsp hot pepper sauce
- 60 ml milk
- 60 ml fat-reduced sour cream
- 2 tbsp margarine
- 25 g crumbled blue cheese
- 2 green onions
- 4 celery stalks
- 2 medium tomatoes
Instructions
- Preheat oven to 220 °C
- Place chicken in a sauté pan, add water, and cover. Simmer for 20 minutes and remove from pan; let cool slightly. When chicken cools, shred with fork.
- Wash and scrub potatoes under running water and slit each one lengthwise about 2.50 cm deep.
- Place potatoes in a microwave-safe dish and microwave on high, uncovered, for about 10 minutes. Let cool slightly.
- Slice each potato in half length-wise, scoop out potato, leaving a 1/4 inch shell. Mash potato together with hot pepper sauce, sour cream, margarine, and milk. Fold in blue cheese and shredded chicken.
- Spoon mixture into potato skins, slightly denting centre (to hold fresh toppings after baking).
- Place filled potato skins on a 9x13” baking sheet and bake about 15-20 minutes at centre rack of oven, until golden brown.
- Dice tomatoes and green onions. Cut celery stalks into four inch sticks.
- To serve, top potatoes with onions and tomatoes. Serve celery sticks on the side for scooping potato contents.