Anti Inflammatory Gluten Free Buffalo Chicken Potato Skins

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Anti Inflammatory Gluten Free Buffalo Chicken Potato Skins

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Ingredients

4 servings

For the potato skins

4 medium russet potatoes (about 8 oz each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
2 tbsp olive oil, divided
½ tsp salt
¼ tsp black pepper

For the buffalo chicken

1 lb boneless, skinless chicken breasts
½ cup gluten free hot sauce (such as frank's redhot)
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ tsp garlic powder

For the filling

1 cup shredded cheddar cheese

For serving

2 green onions (green tops only), thinly sliced
¼ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, rub with 1 tbsp of the olive oil, and place directly on the oven rack. Bake for 45–50 minutes, until the skins are firm and a fork slides into the center with no resistance.
2
While the potatoes bake, place the chicken breasts in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a large bowl and shred with two forks.

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