Skinny Potato Skins & Slaw

A less guilty way of eating Potato Skins!

Yukon gold potatoes, covered in EVOO and kosher salt.

Bake or Traeger at 350° for one hour. Let cool, cut in half and scoop out center.

Rotisserie chicken or chicken beasts, shredded and mixed with Buffalo wing sauce or TJ’s BBQ Sriracha sauce. (For the kids I mixed in normal barbecue sauce). .

Slaw-

Broccoli slaw

TJ’s mirapoix mix

poppyseed vinaigrette dressing (or your favorite sweet salad dressing)

2 tablespoons Dijon mustard

Top with blue cheese crumbles and extra sauce!

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