Cooking with N8TM: Buffalo Chicken Potato Nachos

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.

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