Barbecue Stuffed Potatoes

20 Jul


Prep Time: 5 minutes

Cook Time: 12 minutes

Yield: 4 servings



  • 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



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


Nutritional Information

Calories per serving: 367
Fat per serving: 9g
Saturated fat per   serving: 5.3g
Protein per serving: 16.5g
Carbohydrates per   serving: 57.6g
Fiber per serving: 4.2g
Cholesterol per serving: 43mg
Iron per serving: 3.2mg
Sodium per serving: 619mg
Calcium per serving: 117mg


Source: Cooking Light Fresh Food Fast, Oxmoor House; 2009


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