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Buffalo Chicken Potato Nachos

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

AppetizerMain DishSnack

Prep Time

10 Mins

Cook Time

15 Mins

Serving

Serves 2 (3 nachos per serving)

Ingredients

  • 1 large Russet potato
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 medium chicken breast, cooked and shredded
  • 1 Tablespoon buffalo sauce
  • 1 stalk celery, diced
  • 2 Tablespoons crumbled blue cheese
  • Dried parsley for garnish

Preparation

  1. Preheat oven to 425°F
  2. Slice potato lengthwise into ¼” slices
  3. Place potato slices in a bowl with olive oil, salt, and pepper and toss to coat
  4. Place on baking sheet and roast for 15 minutes or until the tops start to brown
  5. While potatoes are roasting, shred chicken and toss with buffalo sauce
  6. Chop celery
  7. When potatoes are done, remove from baking sheet and top with chicken, celery and blue cheese
  8. Garnish with dried parsley

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Nutrition Facts Per Serving

Calories

370

Fat

11g

Sodium

1074mg

Cholesterol

79g

Vitamin C

22mg

Carbohydrates

33g

Fiber

4g

Protein

33g

Potassium

1138mg

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