Ingredients

The following ingredients have 4 Servings
  • For the poppers:
  • 2 cups Large Russet potatoes (about 2.5 mashed)
  • 1 cup Medium Chicken breast (about 3/4 shredded)
  • 1/4 Cup Reduced fat cream cheese (softened. Do not use fat free!)
  • 1/2 Cup Franks Buffalo Sauce (or to taste)
  • 1 Large egg white
  • 1/4 Cup Cilantro (roughly chopped)
  • 6 Strips of turkey bacon
  • Salt (pepper, and garlic powder to taste)
  • 3 Reduced fat Mozzarella Cheese strings
  • 1/3 CupGluten-free panko (or whole wheat if you are not GF)
  • For the dipping sauce:
  • 1 cup Small avocado (about 1/2 mashed)
  • 1/2 Cup Fat-free ranch dressing of choice
  • 1 Tbsp +1 tsp Garlic powder
  • Salt and pepper to taste

Instruction

  • Preheat your oven to 425 degrees and line abaking sheetwith tinfoil.
  • Poke holes all over your potato and bake until fork tender and soft, about 45-60 minutes. Set aside until it is cool enough to handle.
  • While the potatoes bake, bring a large potof lightly salted water to a boil and boil the chicken breast until it is no longer pink inside (about 15-20 minutes.)
  • Shred the chicken with two forks and set aside until the potato has cooled.
  • Once the potato is baking and the chicken is shredded, spray alarge pan with cooking spray and heat over medium heat.
  • Cook the bacon until crispy, about 1-2 minutes per side. Transfer to a paper towel and dab off any grease.
  • Roughly chop the bacon and set aside until the potato has cooled.
  • Once everything is ready to go, it's time to make the bites!
  • Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  • Peel the potato and toss it into a large bowl. Mash it with a potato masher, or fork, until it is lump free.
  • Add the softened cream cheese and mash until well incorporated.
  • Add in the shredded chicken, buffalo sauce, egg white, chopped cilantro and chopped bacon and mix until everything is well incorporated.
  • Season to taste with salt, pepper and garlic powder.
  • Chop each cheese string into 12 pieces by cutting each string into 6 and cutting each of the 6 chunks in half.
  • Pour the panko onto a large plate.
  • Take a 1 Tbsp sized ball of the potato dough and press a chunk of cheese into the center. Wrap and roll the potato around the cheese until it is well centered and covered.
  • Roll the ball around in the panko until it is lightly covered and place on the prepared baking sheet. Do this for the rest of the dough.
  • Spray the poppers with a bit of cooking spray and place in the oven for 15 minutes.
  • After 15 minutes, take the potato poppers out and give them another light mist of cooking spray. Bake until lightly golden and crispy, about another 10 minutes.
  • While the bites bake, throw the avocado, ranch dressing, garlic powder and salt and pepper into a small food processor. Blend until well mixed and smooth.
  • Serve poppers hot with the dipping sauce.
  • Devour!