Cooking with N8TM: Buffalo Chicken Potato Nachos
LA CROSSE, Wis. (WKBT) — It’s no coincidence that February is Potato Lovers’ Month and the American Heart Association Heart Month. Did you know potassium can reduce your risk for heart disease? Potatoes are a good source of potassium.
Consuming more potassium can help reduce the risk of high blood pressure, so show your heart a little love by incorporating potatoes in your diet!
Buffalo Chicken Potato Nachos
Serves 2 | Prep Time: 10 minutes | Cook Time: 15 minutes
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 & 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, pepper. Toss to coat.
Place on baking sheed and roast for 15 minutes or until the tops start to brown.
While potatoes are roasting, shred chicken and toss with buffalo sauce. Dice celery.
When potatoes are done, remove from baking sheet and top with chicken, celery, and blue cheese.
Garnish with dried parsley.
For more recipes from the Wisconsin Potato and Vegetable Growers Association, visit their website.
Get your weather forecast from people that actually live in your community. We update with short, easy-to-use video forecasts you can watch on your phone every day. Download the iOS or Android app here.
COPYRIGHT 2020 BY NEWS 8000. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.