Don’t let the crazy calorie consumption of next weekend’s Super Bowl parties derail your New Year’s resolution to eat healthier! These Sriracha Chicken Potato Skins will have you dancing in the end zone with their bold spicy flavor, vibrant colors, tantalizing textures, and calories to spare! It took me a week in the kitchen to achieve a convincing replica of the undeniably popular and ubiquitous tangy, spicy Buffalo chicken flavors that sports fans and party goers crave without frying and tossing in the hot sauce spiked melted butter that makes Buffalo wings so finger-lickin’ good. You’re gonna love it!
Sure, practically any restaurant that serves beer usually has fiery wings or a derivative on the menu and there are dozens of versions of Slow Cooker Buffalo Chicken sliders and sandwich recipes circulating on Pinterest and the blogosphere, but why waste so many calories on a few wings? Deep-fried Buffalo chicken wings are the ultimate beer food – simmered in butter and hot sauce to pack a kick, they’re a savory sensation when washed down with an icy cold beer to banish the burn, but you might feel like kicking yourself the day after. Naturally, it doesn’t hurt to include Buffalo chicken wings in your diet on occasion, but why not have a recipe that allows you to guiltlessly indulge?
Guys, don’t let the “skinny” throw you off – think of it as the best of both worlds: crispy potato skins meet butter-less Buffalo Chicken wings, thanks to a Sriracha update, in a mouthwatering collision of cool, hot, spicy, and tangy goodness.
If you have any doubts, here’s a bit of encouragement gleaned from my Google research:
Buffalo wings originated in Buffalo, NY where the average temperature in the winter is a high of 31° F and low of 19°F and average snowfall is 25 inches – they need fat to keep warm and energy for shoveling, but the fat and sodium content in Buffalo Chicken is stratospheric. According to Nutrition Charts, there are 908 calories and 2,298 mg of sodium in one serving of Buffalo Wild Wings Buffalo Chicken Flatbread. Yikes! One Buffalo Chicken wing is 72 calories and 66 mg of sodium AND they contain MSG. The boneless ones are even higher for some reason – 88 calories and 178 mg of sodium each, multiply this by 3 or 4 and get on the treadmill. Not to pick on Buffalo Wild Wings, but since that’s their brand, I chose their wings as an example.
- 1 pound skinless chicken breasts preferably organic
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon smoked sweet paprika
- 1 cup Greek yogurt
- 1/4 cup crumbled Gorgonzola optional*
- 2 carrots grated
- 3 green onions thinly sliced
- 1 cup low sugar apricot preserves
- 1/4 cup Huy Fong Foods Sriracha sauce*
- 1 T Tabasco or Frank's hot sauce
- 1/4 teaspoon Liquid Smoke
- 1 teaspoon fresh grated ginger*
- 2 T apple cider vinegar
- 2 T fresh tangerine juice*
Prepare the sauce by combining all the ingredients in a small saucepan. Cook over medium heat for 2-3 minutes to combine the flavors. May be made a day in advance to allow the flavors to meld.
Using about 1/2 cup of the sauce, brush the chicken breasts and place in your slow cooker. Cook for approximately 3 hours on low until cooked through. Keep in mind that all slow cookers heat differently and adjust accordingly. Remove the chicken, allow to cool. Shred the chicken and, depending on how many guests you're expecting, combine the shredded chicken with all or a portion of the sauce to coat.
Preheat the oven to 450 degrees F. Use convection setting if you will be baking more than one sheet of potatoes at a time.
While the chicken is cooking, slice the potatoes into 1/4” slices using a mandolin or sharp knife. Place on a rimmed baking sheet lined with parchment paper. Combine the olive oil and paprika and brush the top side of the potatoes. Sprinkle with salt if you're not adhering to a low sodium diet. Bake for 10 minutes until golden brown, turn and bake about 8 more minutes until browned and crisp.
Remove from oven and immediately remove the parchment paper with the potatoes from the baking sheet. Allow to cool slightly before adding a dollop (about 1/2 teaspoon) of Greek yogurt and gorgonzola (if used), top with a teaspoon of shredded chicken, sprinkle with green onions and grated carrot, and drizzle with Sriracha sauce. Serve warm or at room temperature.
Low Sodium, Gluten Free, Wheat Free
*Huy Fong Foods three products are Top 8 allergen free, certified kosher, and gluten free. Tabasco and Frank's Hot Sauce are also gluten free.
* Gorgonzola has less sodium than Blue Cheese, but feel free to use Blue Cheese crumbles.
* 1/4 teaspoon of ground ginger can be substituted.
* Orange juice can be substituted for tangerine.
Depending on how many skins you make, you should have plenty of chicken left over for a lunch or dinner of Sriracha chicken sliders or tacos.
Disclosure: I was compensated by the Idaho Potato Commission for developing this recipe. All opinions expressed are my own.