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50 Calorie Cheesy Buffalo Chicken Potato Poppers with Avocado Ranch Dip {Low fat, High Protein, GF}

50 Calorie Cheesy Buffalo Chicken Potato Poppers with Avocado Ranch Dip {Low fat, High Protein, GF + Low Calorie}

Buffalo chicken bites made of potato and stuffed with cheese, for only 50 calories! Perfect for game day! 
Course Appetizer, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 30
Author Taylor


  • For the poppers:
  • 2 cups Large Russet potatoes about 2.5 mashed
  • 1 cup Medium Chicken breast about 3/4 shredded
  • 1/4 Cup Reduced fat cream cheese softened. Do not use fat free!
  • 1/2 Cup Franks Buffalo Sauce or to taste
  • 1 Large egg white
  • 1/4 Cup Cilantro roughly chopped
  • 6 Strips of turkey bacon
  • Salt pepper, and garlic powder to taste
  • 3 Reduced fat Mozzarella Cheese strings
  • 1/3 CupGluten-free panko or whole wheat if you are not GF
  • For the dipping sauce:
  • 1 cup Small avocado about 1/2 mashed
  • 1/2 Cup Fat-free ranch dressing of choice
  • 1 Tbsp +1 tsp Garlic powder
  • Salt and pepper to taste


  • Preheat your oven to 425 degrees and line abaking sheetwith tinfoil.
  • Poke holes all over your potato and bake until fork tender and soft, about 45-60 minutes. Set aside until it is cool enough to handle.
  • While the potatoes bake, bring a large potof lightly salted water to a boil and boil the chicken breast until it is no longer pink inside (about 15-20 minutes.)
  • Shred the chicken with two forks and set aside until the potato has cooled.
  • Once the potato is baking and the chicken is shredded, spray alarge pan with cooking spray and heat over medium heat.
  • Cook the bacon until crispy, about 1-2 minutes per side. Transfer to a paper towel and dab off any grease.
  • Roughly chop the bacon and set aside until the potato has cooled.
  • Once everything is ready to go, it's time to make the bites!
  • Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  • Peel the potato and toss it into a large bowl. Mash it with a potato masher, or fork, until it is lump free.
  • Add the softened cream cheese and mash until well incorporated.
  • Add in the shredded chicken, buffalo sauce, egg white, chopped cilantro and chopped bacon and mix until everything is well incorporated.
  • Season to taste with salt, pepper and garlic powder.
  • Chop each cheese string into 12 pieces by cutting each string into 6 and cutting each of the 6 chunks in half.
  • Pour the panko onto a large plate.
  • Take a 1 Tbsp sized ball of the potato dough and press a chunk of cheese into the center. Wrap and roll the potato around the cheese until it is well centered and covered.
  • Roll the ball around in the panko until it is lightly covered and place on the prepared baking sheet. Do this for the rest of the dough.
  • Spray the poppers with a bit of cooking spray and place in the oven for 15 minutes.
  • After 15 minutes, take the potato poppers out and give them another light mist of cooking spray. Bake until lightly golden and crispy, about another 10 minutes.
  • While the bites bake, throw the avocado, ranch dressing, garlic powder and salt and pepper into a small food processor. Blend until well mixed and smooth.
  • Serve poppers hot with the dipping sauce.
  • Devour!