Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary test

prep:
5 mins
cook:
12 mins
total:
17 mins
Yield:
4 servings (serving size: 1 potato, about 1/3 cup chicken, about 2 tablespoons sour cream topping, and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

367 calories; calories from fat 22%; fat 9g; saturated fat 5.3g; mono fat 2.4g; poly fat 1.2g; protein 16.5g; carbohydrates 57.6g; fiber 4.2g; cholesterol 43mg; iron 3.2mg; sodium 619mg; calcium 117mg.
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