These unofficial Slimming World Buffalo chicken loaded potato skins make a side that little bit special. Just hull the potatoes once cooked, then mix with cheese, herbs and spices, fill back in and bake once more!
While we're on the topic of cooking something different with chicken; (here's yesterday's Chicken & Turmeric hash if you missed it), I really had a hankering for some yummy chicken loaded potato skins today.
I don't normally make this kind of recipe because I always think it's so faffy to cook, scoop out, mash, put back in. So I really wanted to make them delicious and "syn free".
These are a great little side to serve a family of four and to be honest, if I had more time, I'd have nipped out for an avocado to make some guacamole. But I settled for a dollop of my favourite Healthy Boy chilli sauce instead. Nom nom nom.
Recipe - Serves 4 / Makes 8 Buffalo Skins
*Syn info is estimated an unverified by Slimming World.
- 4 baked potatoes (not pricked, seasoned or oiled)
- Frylight
- 1 chicken breast, cut in to bite size pieces
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground mild chilli
- ½ teaspoon mustard powder
- 3 teaspoon semi or skimmed milk *(Part of your Healthy Extra A)
- 80g low fat grated cheese *(Half of each person's Healthy Extra A if serving between 4)
- 1 teaspoon dried chives or fresh
Method
- Preheat your oven to 180c fan/200c/Gas Mark 6/400F and place your scrubbed clean potatoes in for 1 hour or longer if bigger (note: do not prick, oil or season them).
- Once the potatoes have cooked, remove them from the oven and set aside until they're cool enough to handle and spray a large frying pan with frylight.
- Fry the chicken until golden brown and cooked through, then add the onions and garlic and saute until the onions are tender.
- Add the spices except the mustard and fry for a further 3 minutes, making sure everything is coated well.
- Now slice the potatoes in half and scoop the potato out, being careful not to damage the skins and transfer the potato inners to a large bowl, big enough to mash.
- Pop the oven on at 190 degrees and then start mashing the potatoes, adding the milk, mustard, mixing in the 40g of the cheese and seasoning.
- Add the cooked chicken and continue to mash to break up the chicken if you wish.
- Place on a baking tray, season again and sprinkle over the remaining 40g of cheese and chives and bake in the oven for 20-30 minutes until all the cheese is melted.
- Don't forget to tag me on Instagram (#TastefullyVikkie) if you do make them; I'd love to see them on your dinner plate!
📖 Recipe
Unofficial Slimming World Buffalo Chicken Loaded Potato Skins
Equipment
Ingredients
- Cooking oil spray Or Frylight
- 4 Baking potatoes Pricked
- 1 Chicken breast diced
- 1 Onion diced
- 2 cloves Garlic minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Mild chilli powder
- ½ teaspoon Mustard powder
- 3 teaspoon Semi-skimmed or skimmed milk *(Part of your Healthy Extra A)
- 80 g Low fat cheddar cheese (grated) *(Half of each person's Healthy Extra A if serving between 4)
- 1 teaspoon Chives Finely chopped
Instructions
- Preheat your oven on 180c fan/200c/Gas Mark 6/400F and place your scrubbed clean potatoes in for 1 hour or longer if bigger (or microwave for approx 8-10 minutes).
- Once the potatoes have cooked, remove them from the oven and set aside until they're cool enough to handle and spray a large frying pan with frylight.
- Fry the chicken until golden brown and cooked through, then add the onions and garlic and saute until the onions are tender.
- Add the spices except the mustard and fry for a further 3 minutes, making sure everything is coated well.
- Now slice the potatoes in half and scoop the potato out, being careful not to damage the skins and transfer the potato inners to a large bowl, big enough to mash.
- Pop the oven on at 190 degrees and then start mashing the potatoes, adding the milk, mustard, mixing in the 40g of the cheese and seasoning.
- Add the cooked chicken and continue to mash to break up the chicken if you wish.
- Place on a baking tray, season again and sprinkle over the remaining 40g of cheese and chives and bake in the oven for 20-30 minutes until all the cheese is melted.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Lou
What do you do with the mustard ??
vikkie
Ahhh. Thanks for that; I've added it now. I mixed it in with the mash x