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Barbecued Chicken-Stuffed Potatoes

 Barbecued Chicken-Stuffed Potatoes
This tasty dish combines some of my favorite things—the toppings for supreme nachos, tender chicken and the warm comfort of a baked potato. —Ellen Finger, Lancaster, Pennsylvania
8 ServingsPrep/Total Time: 30 min.


  • 4 large potatoes
  • Cooking spray
  • 1 teaspoon garlic salt with parsley
  • 1-1/2 cups cubed cooked chicken breast
  • 2/3 cup barbecue sauce
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 green onions, sliced
  • 1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese
  • 2 plum tomatoes, chopped
  • 1/2 cup reduced-fat sour cream


  • Scrub and pierce potatoes. Coat with cooking spray and rub with
  • garlic salt with parsley; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 18-22 minutes or until tender,
  • turning once.
  • Cut each potato in half lengthwise. Scoop out the pulp, leaving
  • 1/2-in. shells. Discard pulp or save for another use.
  • In a large bowl, combine chicken and barbecue sauce. Spoon into
  • potato shells. Top with beans, olives and green onions; sprinkle

2 of 2

Barbecued Chicken-Stuffed Potatoes (continued)

Directions (continued)

  • with cheese. Place on a baking sheet. Bake, uncovered, at 375°
  • for 10-12 minutes or until heated through. Serve with tomatoes and
  • sour cream. Yield: 8 servings.
Nutritional Facts: 1 stuffed potato half equals 237 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 737 mg sodium, 25 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.