Photo: José Picayo; Styling: Michele Faro
Hands-on Time
20 Mins
Total Time
1 Hour
Serves 4 (serving size: 1 stuffed potato)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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.

Ratings & Reviews

steponme's Review

March 30, 2012
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:)

Kelliemaree24's Review

March 18, 2012
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!