Barbecued Chicken-Stuffed Potatoes Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
4 large potatoes
Cooking spray
1 teaspoon garlic salt with parsley
1-1/2 cups cubed cooked chicken breast
2/3 cup barbecue sauce
1 can (16 ounces) chili beans, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 green onions, sliced
1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese
2 plum tomatoes, chopped
1/2 cup reduced-fat sour cream
Instructions
Scrub and pierce potatoes. Coat with cooking spray and rub with garlic salt with parsley; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once.
Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use.
In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives and green onions; sprinkle with cheese. Place on a baking sheet. Bake, uncovered, at 375 ° for 10-12 minutes or until heated through. Serve with tomatoes and sour cream.
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