Ingredients:

  • large Russet Potatoes
  • Olive Oil Spray (light coating)
  • Coarse Sea Salt (to taste)
  • ½ cups shredded Cooked Chicken Breast
  • ½ cup plain, unflavoured Greek Yogurt (0% or 2%)
  • ¼ cup Buffalo Hot Sauce
  • tablespoons softened Low-Fat Cream Cheese
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ cup shredded Reduced-Fat Cheddar or Mozzarella
  • tablespoons thinly sliced Green Onions (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes thoroughly. Prick each potato multiple times with a fork. Rub lightly with a tiny amount of olive oil spray and sprinkle heavily with salt. Bake directly on the rack for 45–60 minutes, or until easily pierced and fluffy inside.
  2. Remove potatoes from the oven and allow them to cool until safe to handle (about 15 minutes). Slice each potato lengthwise. Gently scoop out the soft interior flesh, leaving about a ¼-inch border/shell intact.
  3. While the potatoes cool slightly, combine the shredded chicken, Greek yogurt, Buffalo sauce, softened cream cheese, garlic powder, and onion powder in a mixing bowl. Stir until the chicken is evenly coated and the mixture is creamy.
  4. Spoon the chicken mixture evenly back into the potato shells, mounding it slightly. Gently press the filling down so the skin holds its shape.
  5. Place the filled skins back onto the baking sheet. Sprinkle the tops evenly with the reduced-fat cheese. Return to the 400°F (200°C) oven for 15–20 minutes, or until the skins are golden brown and the cheese is melted and bubbly.
  6. Remove from the oven. Garnish immediately with sliced green onions. Serve hot.