Crispy Buffalo Chicken Loaded Potato Bowl

Ingredients

• 3/4 cup Simply Potatoes Diced Potatoes
• 4 ounces Realgood Foods Lightly Breaded Chicken Nuggets
• 1/2 cup Daisy 4% Cottage Cheese
• 1 teaspoon dry ranch seasoning
• 1 tablespoon water
• 1 tablespoon buffalo sauce
• 2 tablespoons reduced-fat shredded cheddar cheese
• 2 tablespoons finely diced celery
• 1 tablespoon sliced green onion
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Nonstick cooking spray

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Instructions

1. Preheat the air fryer to 400°F.
2. Place the diced potatoes in the air-fryer basket. Lightly coat them with cooking spray and season with the garlic powder, salt, and pepper.
3. Air-fry the potatoes for 12 to 15 minutes, shaking the basket halfway through, until browned and crispy.
4. Cook the chicken nuggets according to the air-fryer directions on the package. Cut the cooked chicken into bite-sized pieces and toss with the buffalo sauce.
5. Blend the cottage cheese, ranch seasoning, and water until completely smooth and pourable.
6. Place the crispy potatoes in a bowl. Add the buffalo chicken and sprinkle the cheddar over the hot chicken.
7. Spoon the blended cottage-cheese ranch over the bowl. Finish with the celery and green onion.

40/400 Notes

• Add the cottage-cheese ranch after cooking so it stays cool and creamy.
• Nutrition varies by chicken, ranch seasoning, buffalo sauce, and cheddar brand.