Ingredients for Chicken Stuffed Potatoes
- 4 medium russet potatoes
- 1 teaspoon garlic salt
- Chicken Breasts
- 1/2 cup barbecue sauce
- Chili Beans
- Ripe Olives
- 4 tablespoons chopped green onions
- Cheddar Cheese
- Plum Tomatoes
- Nonfat Sour Cream
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How to Make Chicken Stuffed Potatoes
- Scrub 4 medium russet potatoes and pierce each with a fork several times. Lightly coat with cooking spray.
- Rub potatoes with 1 teaspoon garlic salt and 1 teaspoon dried parsley. Place on a microwave-safe plate.
- Microwave uncovered on high for 20 minutes, or until potatoes are tender.
- Carefully cut each potato in half lengthwise. Scoop out the potato pulp, leaving about 1/2-inch thick shells. (Save the pulp for mashed potatoes or another recipe!)
- In a large bowl, combine 1.5 cups cooked chicken (shredded or diced), 1/2 cup barbecue sauce, and mix well.
- Spoon the chicken mixture evenly into the potato shells.
- Top each stuffed potato with 1/4 cup cooked black beans, 2 sliced black olives, 1 tablespoon chopped green onions, and 1 tablespoon shredded cheddar cheese.
- Place the stuffed potatoes on a baking sheet.
- Bake uncovered at 375°F (190°C) for 10-12 minutes, or until heated through and cheese is melted and bubbly.
- Serve immediately, garnished with sliced tomatoes and a dollop of sour cream.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
35g
Fat
31g
Carbs
19g
