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Buffalo Brussels Potato Skins with Lightened Up Blue Cheese Dressing - potatoes

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potatoes olive oil salt olive oil yellow onion hot sauce Brussels cheese weight Non mayonnaise freshly squeezed lemon juice white vinegar garlic Cheddar cheese carrot celery
Viewed: 63 - Published at: 9 years ago

Ingredients

  • 6 whole Small Yukon Gold Potatoes (6 Should Be 1-1 1/2 Pounds Total)
  • 1 Tablespoon Olive Oil (more, If Needed)
  • Salt And Pepper, to taste
  • 2 Tablespoons Olive Oil
  • 1/2 whole Yellow Onion, Diced
  • 1/2 cups Hot Sauce (such As Frank's Red Hot)
  • 3 cups Thinly Sliced Brussels Sprouts (for 3 Cups You'll Need About 10-12)
  • 1/2 cups Crumbled Or Chopped Blue Cheese
  • 6 ounces, weight Non-Fat Greek Yogurt
  • 1 Tablespoon Mayonnaise
  • 1 Tablespoon Freshly Squeezed Lemon Juice (From About 1/4 Of A Lemon)
  • 1 Tablespoon White Vinegar
  • 1 dash Each Of Garlic Powder, Onion Powder And Ground Black Pepper
  • 3/4 cups Shredded Cheddar Cheese
  • 1 whole Carrot, Very Thinly Sliced (Optional)
  • 1 stalk Celery, Very Thinly Sliced (Optional)

Method

  • First, bake the potatoes.
  • Preheat oven to 375 F. Pierce each potato several times with a fork and place on a foil-lined baking sheet.
  • The foil will make clean-up from the next step easier!
  • Bake until the potatoes no longer feel hard when squeezed (with an oven mitt on!).
  • When done, they should give slightly.
  • This took 50-55 minutes for my small potatoes.
  • If you like, you can bake the potatoes ahead of time and put them in the fridge, whole, before proceeding.
  • I found that they were easier to scoop out this way.
  • However, you will need to bake the skins a little longer once the insides are scooped out to crisp them up.
  • While the potatoes bake, make the lightened-up blue cheese dressing.
  • In a medium-sized bowl, mash together crumbled blue cheese and Greek yogurt with the back of a fork.
  • (This can also be done in a food processor.)
  • Once no large chunks of blue cheese remain, add remaining dressing ingredients and stir until well combined.
  • Keep covered in the fridge until ready to use.
  • Remove potatoes from oven.
  • Preheat oven to 450 F.
  • On a cutting board, cut potatoes in half lengthwise.
  • Scoop out the middles (you can save the extra potato for mashed potatoes, etc.
  • ), leaving a thin layer of potato on the inside of each skin.
  • Return skins to the lined baking sheet (hollowed out side up), brush with olive oil and sprinkle with salt and pepper.
  • Bake skins at 450 F for 10-15 minutes, until golden brown and crisp (10 minutes if the potatoes were hot when you put them in, more like 15 minutes if they have just come out of the fridge).
  • While the skins are getting nice and crisp, make the Buffalo Brussels sprouts.
  • Heat olive oil over medium-high heat.
  • Add diced onion and saute until starting to soften, about 2-3 minutes.
  • Add hot sauce and Brussels sprouts and stir to coat.
  • Saute until Brussels sprouts are tender, which happens quickly, about 2-3 more minutes.
  • Remove from heat.
  • Remove golden potato skins from oven.
  • Spoon several tablespoons of the Brussels sprout mixture into each one and top with a sprinkle of cheddar cheese.
  • Return to oven for 5 more minutes, until cheese is melted.
  • Finally, remove the pan from the oven.
  • Top each skin with small pieces of carrot and celery.
  • Serve with blue cheese dressing alongside, or go ahead and place a dollop on each skin.
  • Enjoy!
  • Dressing adapted from the Skinny Taste.

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