Buffalo Chicken Potato Nachos
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizers and Snacks, Main Course, Side Dish
Servings 2 people
Calories 293 kcal
- 1 large Russet potato
- 1 tsp extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 medium chicken breast cooked and shredded
- 1 Tbsp buffalo sauce
- 1 stalk celery diced
- 2 Tbsp crumbled blue cheese
- dried parsley for garnish
Preheat oven to 425°F.
Slice potato lengthwise into 1/4" slices.
Place potato slices in a bowl with olive oil, salt, and pepper and toss to coat.
Place on baking sheet and roast for 15 minutes or until the tops start to brown.
While potatoes are roasting, shred chicken and toss with buffalo sauce.
Chop celery.
When potatoes are done, remove from baking sheet and top with chicken, celery and blue cheese.
Garnish with dried parsley.
Calories: 293kcalCarbohydrates: 33gProtein: 28gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 72mgSodium: 663mgPotassium: 1194mgFiber: 2gSugar: 1gVitamin A: 45IUVitamin C: 12mgCalcium: 31mgIron: 2mg