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Barbecue-Stuffed Potatoes

  • 4servings
  • 20minutes
  • 350calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsChromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 baking potatoes (1 1/2 lb)

  2. 1/2 cup fat-free sour cream

  3. 3 medium green onions, finely chopped (3 tablespoons)

  4. 1 1/3 cups refrigerated shredded fully cooked chicken in barbecue sauce

  5. 1/2 cup shredded reduced-fat extra-sharp Cheddar cheese (2 oz)

Instructions Jump to Ingredients ↑

  1. Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven. Microwave uncovered on High 5 minutes; turn potatoes over. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.

  2. Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onions; set aside.

  3. Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food). Microwave on High 2 minutes or until thoroughly heated.

  4. Cut potatoes open; fluff with fork. Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onions.

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