Barbecue-Stuffed Potatoes

Photo: Oxmoor House
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.

Prep: 5 minutes; Cook: 12 minutes

Yield:

4 servings (serving size: 1 potato, about 1/3 cup chicken, about 2 tablespoons sour cream topping, and 2 tablespoons cheese)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 367
Caloriesfromfat 22 %
Fat 9 g
Satfat 5.3 g
Monofat 2.4 g
Polyfat 1.2 g
Protein 16.5 g
Carbohydrate 57.6 g
Fiber 4.2 g
Cholesterol 43 mg
Iron 3.2 mg
Sodium 619 mg
Calcium 117 mg

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast

April 2009