Barbecued Chicken-Stuffed Potatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This tasty dish combines some of my favorite thingsâthe toppings for supreme nachos, tender chicken and the warm comfort of a baked potato. âEllen Finger, Lancaster, Pennsylvania 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 |
Directions:
1. 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.
2. Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use.
3. 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. Yield: 8 servings.
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