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Baked Potatoes get dressed up in Chicken and White BBQ Potatoes. Scale down this comfort food favorite by using Yukon gold potatoes which tend to be smaller than larger russet potatoes.

Recipe by Cooking Light March 2012


Credit: José Picayo; Styling: Michele Faro

Recipe Summary test

20 mins
1 hr
Serves 4 (serving size: 1 stuffed potato)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Pierce potatoes with a fork, and coat lightly with cooking spray. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven, and cool slightly. Cut a lengthwise slit in each potato that goes to, but not through, the other side, and squeeze the ends to loosen potato flesh.

  • Combine mayonnaise and next 6 ingredients (through garlic) in a medium bowl. Stir in chicken and relish. Divide the chicken mixture evenly among potatoes. Top each potato with 1 tablespoon onions.

Nutrition Facts

489 calories; fat 30.8g; saturated fat 3g; mono fat 16.6g; poly fat 8.2g; protein 14.6g; carbohydrates 36.9g; fiber 2.7g; cholesterol 45mg; iron 1.9mg; sodium 730mg; calcium 17mg.