Barbecued Chicken-Stuffed Potatoes Recipe

4.5 1 3
Barbecued Chicken-Stuffed Potatoes Recipe
Barbecued Chicken-Stuffed Potatoes Recipe photo by Taste of Home
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Barbecued Chicken-Stuffed Potatoes Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 shredded reduced-fat Colby-Monterey Jack cheese
  • 2 plum tomatoes, chopped
  • 1/2 cup reduced-fat sour cream

Directions

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 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Barbecued Chicken-Stuffed Potatoes in Healthy Cooking February/March 2012, p49

Nutritional Facts

1 stuffed potato half: 237 calories, 8g fat (4g saturated fat), 36mg cholesterol, 737mg sodium, 25g carbohydrate (6g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

  • 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 shredded reduced-fat Colby-Monterey Jack cheese
  • 2 plum tomatoes, chopped
  • 1/2 cup reduced-fat sour cream
  1. 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.
  2. Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use.
  3. In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives and green onions; sprinkle 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Barbecued Chicken-Stuffed Potatoes in Healthy Cooking February/March 2012, p49

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ahmom User ID: 3426126 112066
Reviewed Mar. 16, 2012

"I used boiled potatoes but it was still great."

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