Ingredients
- 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 and shredded
- 1 Tbsp buffalo sauce
- 1 Stalk celery diced
- 2 Tbsp crumbled blue cheese
- dried parsley for garnish
Servings: people
Units:
Instructions
- Preheat oven to 425°F.
- Slice potato lengthwise into 1/4" slices.
- Place potato slices in a bowl with olive oil, salt, and pepper and toss to coat.
- Place on baking sheet and roast for 15 minutes or until the tops start to brown.
- While potatoes are roasting, shred chicken and toss with buffalo sauce.
- Chop celery.
- When potatoes are done, remove from baking sheet and top with chicken, celery and blue cheese.
- Garnish with dried parsley.
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