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Rustic Stuffed Potatoes
4
servings289
Calories/servingRustic Stuffed Potatoes are a satisfying and flavorful dish featuring tender microwaved potatoes loaded with a savory barbecue chicken mixture. The chicken is cooked with a tangy sauce made from no-sugar-added barbecue sauce, cider vinegar, and cayenne, then topped with melted Cheddar cheese and fresh green onions. Each potato half is finished with a dollop of sour cream for added creaminess, making it a comforting and hearty meal perfect for lunch or dinner.
Ingredients
- 4
medium red or baking potatoes (about 6 ounces each)
- 1/2 cup
bottled no-sugar-added barbecue sauce (lowest sodium available)
- 2 to 3 teaspoons
cider vinegar
- 1/4 teaspoon
cayenne
Avocado/Olive oil
- 1 pound
boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces
- 1 tablespoon
plus 1 teaspoon of butter
- 2 ounces
shredded low-fat sharp Cheddar cheese
- 1/4 to 1/2 cup
coarsely chopped green onions
- 1/4 cup
fat-free sour cream (optional)
Directions
Pierce the potatoes in several places with a fork. Microwave on 100% power (high) for 10 minutes or until tender when pierced to the center with a fork, turning once.
Meanwhile, stir together the barbecue sauce, vinegar, and cayenne in a small measuring cup or bowl.
Heat a large nonstick skillet over medium-high heat. Remove the skillet from the heat and coat with olive/avocado oil. Cook the chicken for 2 minutes or until no longer pink on the outside, stirring constantly. Increase the heat to high. Stir in the barbecue sauce mixture. Cook for 1 1/2 minutes until the sauce has thickened slightly and the chicken is no longer pink in the center, stirring constantly. Remove from the heat.
Cut the potatoes in half and fluff the flesh with a fork. Place two potato halves on each plate. Stir in ½ teaspoon butter on each half. Sprinkle with the cheese. Spoon the chicken mixture over the potatoes. Sprinkle with the green onions. Top with the sour cream.
Nutrition Facts
- 289 Calories/serving|29g Protein/serving | 4g Fiber/serving
