Barbecue-Stuffed Potatoes |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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The home-style flavors of baked potatoes topped with tender barbecue chicken and all the fixin's go perfectly with old-fashioned banana pudding. Top the pudding with some beautiful strawberries, and you've got a fresh new angle on a classic dessert. Ingredients:
4 (6-ounce) baking potatoes |
1/2 cup reduced-fat sour cream |
2 green onions, finely chopped and divided |
1 1/3 cups shredded barbecue chicken (such as lloyd's) |
1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese |
Directions:
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.
2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.
3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.
4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.
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