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MCR: Barbecue-Stuffed Potatoes

Source of Recipe

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MCR: Barbecue-Stuffed Potatoes

Cooking Light Fresh Food Fast, Oxmoor House - April 2009
Reviews rate this recipe 4 of 5 stars.
4 servings (serving size: 1 potato, about 1/3 cup chicken, about 2 tablespoons sour cream topping, and 2 tablespoons cheese)
Prep: 5 minutes; Cook: 12 minutes

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.

Ingredients:
4 (6-ounce) baking potatoes
1/2 cup reduced-fat sour cream
2 green onions, finely chopped and divided
1-1/3 cups shredded barbecue chicken (such as Lloyd's)
1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese

Preparation:
1. 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.

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

3. 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.

4. 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.

1/4 of recipe equals: Calories 367 (Calories from fat 22 %); Fat 9 g (Satfat 5.3 g, Monofat 2.4 g, Polyfat 1.2 g); Protein 16.5 g; Carbohydrate 57.6 g; Fiber 4.2 g; Cholesterol 43 mg; Sodium 619 mg