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Barbecue-Stuffed Potatoes

Photo: Oxmoor House
Prep time 5 mins
Cook time 12 mins
Yield 4 servings (serving size: 1 potato, about 1/3 cup chicken, about 2 tablespoons sour cream topping, and 2 tablespoons cheese)
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

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

Nutrition 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

How to Make It

  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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