Buffalo Bacon Potato Skins


Makes: 2 servings

Macros per serving: ( 11 F / 18 C / 31 P )

Buffalo Bacon Potato Skins.jpg

Buffalo Bacon Potato Skins


  • 8 oz. cooked and shredded chicken breast

  • 1/4 cup buffalo sauce

  • 2 russet potatoes

  • 1/2 avocado (about 50g)

  • 2 slices center cut bacon (option to sub turkey bacon)

  • 1/4 cup light sour cream

  • 1/4 tsp. garlic powder

  • 1/4 tsp. salt


  1. Preheat oven to 425 degrees. 

  2. Spray potatoes lightly with olive oil and place on a baking sheet. Cook for about 50 minutes.

  3. While potatoes are baking, cook bacon in a skillet on low to medium heat, for about 10 minutes or until crisp. Drain on a paper towel and set aside.

  4. Combine shredded chicken, buffalo sauce and garlic powder, crumble bacon and add to mixture.

  5. Remove potatoes and allow to cool before handling. Slice potatoes in half and using a spoon, carefully scoop out insides. Reserve 4 ounces of potato and store the remainder. Place skin back in the oven and cook for an additional 10 minutes.

  6. Combine 4 ounces of potato with light sour cream, avocado and salt. Using a hand or stand mixer, beat potatoes for 20-30 seconds. 

  7. Evenly divide potato by 4 and line bottom of potato skins, add 1/4 of chicken mixture to each potato and return to oven and broil for 2-3 minutes. Drizzle with additional buffalo sauce. Enjoy!


recipesKari Olson Co.