|
|
|
McPhersonSentinel - McPherson, KS
  • Side dish recipe: Barbecued Chicken-Stuffed Potatoes

  • Barbecued Chicken-Stuffed Potatoes
    • email print
      Comment
  • 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 (6 ounces) 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.
     
     

        calendar