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 Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 367
  • Calories from fat: 22%
  • Fat: 9g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.5g
  • Carbohydrate: 57.6g
  • Fiber: 4.2g
  • Cholesterol: 43mg
  • Iron: 3.2mg
  • Sodium: 619mg
  • Calcium: 117mg

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. 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. 2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.
  3. 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. 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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