Saturday, February 11, 2012
Buffalo Chicken Stuffed Baked Potatoes
This recipe is very similar to the buffalo chicken mac and cheese. The main difference is that instead of adding pasta, you pour the mixture into baked potatoes.
I baked all of the potatoes and prepared the shredded chicken the day before. This reduced the active prep time to about 20 minutes.
Side note: I saved the scooped out potato and used it to make shepard's pie. No waste!
You will need:
2 cups Milk
1/4 cup Flour
1 pound Shredded Chicken
6 Large Baked Potatoes
1/4 cup Franks Hot Sauce (for mild, add more for spicy)
1/2 cup Blue Cheese
1/2 cup 1/3 Less Fat Cream Cheese
1/2 cup 2% Cheddar Jack
Preheat the oven to 400 degrees. Cut the potatoes in half and scoop out some of the middle. Place on a baking sheet.
Whisk the milk and flour together in a large pot over medium heat. Bring to a slow boil and let boil for 1 minute stirring constantly. This thickens the sauce. Then add in the Frank's Hot Sauce, and all of the cheese. Stir until all of the cheese has melted.
Add the shredded chicken to the cheese sauce. Stir until hot.
Use a large spoon to pour the chicken and cheese sauce mixture into the potatoes.
Bake for 30 minutes.