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.
4 (6-ounce) Yukon gold or baking potatoes
2/3 cup canola mayonnaise
3 tablespoons white vinegar
1 tablespoon Dijon mustard
2 teaspoons freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon salt
2 garlic cloves, minced
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3 tablespoons sweet pickle relish
1/4 cup sliced green onions
How to Make It
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.
I have to admit, I wouldn't have made this if I'd looked at the fat content b4 hand...30.8g of fat per serving is a light recipe?! With that said, it taste like chicken salad on a baked potato with too much mayo. I think I'll save my high fat indulgents for something more decadent:)
Pretty tasty! I saw this in the March 2012 Cooking Light Magazine and decided to give it a try since it is listed as kid friendly and my DH is just as picky as most kids. I made it exactly as is and he loved it. I had some left over chicken I used, but over all came out great and very filling! I used Russets this time, but I can see how it would be much tastier with Yukon Golds. It made it into the meal rotation so it is a keeper!
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