Ingredients

The following ingredients have 8 Servings
  • 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 shredded reduced-fat Colby-Monterey Jack cheese
  • 2 plum tomatoes, chopped
  • 1/2 cup reduced-fat sour cream

Instruction

  • 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 until tender, 18-22 minutes, 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° until heated through, 10-12 minutes. Serve with tomatoes and sour cream.