Barbecue-Stuffed Potatoes |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Betty Crocker Ingredients:
4 baking potatoes or 1 1/2 lbs baking potatoes |
1/2 cup nonfat sour cream |
3 medium green onions, finely chopped or 3 tablespoons green onions, divided |
1 1/3 cups refrigerated shredded chicken with barbecue sauce |
1/2 cup shredded reduced-fat sharp cheddar cheese or 2 ounces reduced-fat sharp cheddar cheese |
Directions:
1. Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven.
2. Microwave uncovered on High 5 minutes; turn potatoes over.
3. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
4. Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onion; set aside.
5. Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food).
6. Microwave on High 2 minutes or until thoroughly heated.
7. Cut potatoes open; fluff with fork.
8. Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onion.
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