Barbecue-Stuffed Potatoes

Using the leftover shredded barbecue chicken from last night you can make a build-your-own potato bar tonight! This meal whips up very quickly by using the microwave to cook the potatoes. If desired, you can always bake the potatoes in the oven.

4 (6-oz) baking potatoes
½ cup reduced-fat sour cream
2 green onions, finely chopped and divided
1 1/3 cups shredded barbecue chicken (see recipe)
½ cup reduced-fat shredded cheddar cheese

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave. Microwave on high 10 minutes, or until done.
2. While potatoes cook, combine sour cream and 2 tbsp of the green onions; set aside.
3. When potatoes are done, reheat leftover shredded barbecue chicken.
4. Slice potatoes lengthwise and top each potatoes with chicken, sour cream mixture, cheese, and remaining onions.

Yield: 4 servings

Nutrition Information per Serving: 367 calories, 9 g fat, 5.3 g saturated fat, 16.5 g protein, 57.6 g carbohydrate, 4.2 g fiber, 43 mg cholesterol

Adapted from Cooking Light, Oxmoor House 2009


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