Loaded Potato Skins

Yields 6 Servings

1 Serving =  2 Potato Skins

Ingredients:

·      6 Medium Russet Potatoes

·      Olive Oil Cooking Spray

·      12oz Boneless Skinless Chicken Breast

·      1 Celery Stalk, finely chopped

·      ½ Onion, finely chopped

·      1 Clove Garlic, minced

·      2 Cups Fat Free Low Sodium Chicken Broth

·      1/3 Cup Hot Sauce

·      12 Tbsp Fat Free or Reduced Fat Cheddar Cheese

Directions:

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on HIGH 4 hours or LOW 6 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup of the broth and the hot sauce; Cook on HIGH for an additional 30 minutes. Makes 1 1/2 cups chicken.

Pierce potatoes with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato; set aside to cool. Cut potatoes in half horizontally. Scoop out potatoes (If you remember, save these for the mashed cauliflower recipe) leaving enough of a wall that it will hold its shape.

Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake 10 minutes.

Remove from the oven, add 2 tablespoons of chicken meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.