SW recipe: Buffalo chicken loaded Potato skins

Serves 4


  • 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 tsp smoked paprika
  • 1 tsp ground mild chilli
  • 1/2 tsp mustard powder
  • 3 tsp semi or skimmed milk
  • 80g low fat grated cheese
  • 1 tsp dried chives or fresh


  • Preheat your oven on 190 degrees 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.

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