4 large red bliss potatoes
2 boneless skinless chicken breasts, shredded
1/2 cup of hot sauce (Franks or similar)
1 cup of light mild cheddar, finely shredded
1 pkg ranch seasonings
1 cup of plain Greek yogurt
carrots and celery, finely chopped for garnish
Slice potatoes in half lengthwise and boil for about 20 minutes or until you can puncture with a fork.
Drain water and let the potatoes completely cool.
While the potatoes are cooling, mix together your shredded chicken and hot sauce, set aside until your ready to fill the spuds.
In a small bowl, mix together the ranch seasoning and Greek yogurt until completely smooth. Cover and keep chilled until you're ready to serve.
Using a melon baller or spoon, scoop out the insides of the potatoes and discard the "meat" of the spuds. You can always hold on to this for a later recipe!
Spray the skin side of the spuds with cooking spray and line them up on the cookie sheet.
Fill with heaping spoonfuls of the spicy shredded chicken mixture and top with shredded cheese.
Bake for 10-15 minutes or until cheese is completely melted.
Garnish with chopped carrots and celery and of course a drizzle of that Greek Ranch dressing!