Heart Healthy
This cheesy, saucy family favorite main dish is easy to make and delightfully delicious. It uses less than 10 ingredients and is done in less than 30 minutes.
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Rustic Stuffed Potatoes - Delicious Decisions
This cheesy, saucy family favorite main dish is easy to make and delightfully delicious. It uses less than 10 ingredients and is done in less than 30 minutes.
-
Servings:
4
-
Serving Size :
1 potato and about 1/2 cup chicken mixture
Ingredients
-
4 medium red potatoes -
1/2 cup barbecue sauce -
2 to 3 teaspoons cider vinegar -
1/4 teaspoon cayenne -
Cooking spray -
1 pound chicken breasts -
4 teaspoons light tub margarine -
2 ounces sharp Cheddar cheese -
1/4 to 1/2 cup green onions -
1/4 cup sour cream
Directions
Tip: Click on step to mark as complete.
-
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, in a small measuring cup or bowl, stir together the barbecue sauce, vinegar, and cayenne. -
Heat a large nonstick skillet over medium-high heat. Remove the skillet from the heat and lightly spray with cooking spray (being careful not to spray near a gas flame). 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, or 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. Fluff the flesh with a fork. Place 2 potato halves on each plate. Stir in 1/2 teaspoon margarine (or two sprays if using margarine spray) 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
Rustic Stuffed Potatoes - Delicious Decisions
Calories
Protein
FiberNutrition Facts
| Calories | 289 | |
|---|---|---|
| Total Fat | 4.0 g | |
| Saturated Fat | 2.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 1.0 g | |
| Cholesterol | 57 mg | |
| Sodium | 431 mg | |
| Total Carbohydrate | 35 g | |
| Dietary Fiber | 4 g | |
| Sugars | 1 g | |
| Protein | 29 g | |
-
Servings:
4
-
Serving Size :
1 potato and about 1/2 cup chicken mixture
Ingredients
-
4 medium red potatoes -
1/2 cup barbecue sauce -
2 to 3 teaspoons cider vinegar -
1/4 teaspoon cayenne -
Cooking spray -
1 pound chicken breasts -
4 teaspoons light tub margarine -
2 ounces sharp Cheddar cheese -
1/4 to 1/2 cup green onions -
1/4 cup sour cream
Directions
Tip: Click on step to mark as complete.
-
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, in a small measuring cup or bowl, stir together the barbecue sauce, vinegar, and cayenne. -
Heat a large nonstick skillet over medium-high heat. Remove the skillet from the heat and lightly spray with cooking spray (being careful not to spray near a gas flame). 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, or 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. Fluff the flesh with a fork. Place 2 potato halves on each plate. Stir in 1/2 teaspoon margarine (or two sprays if using margarine spray) on each half. Sprinkle with the cheese. Spoon the chicken mixture over the potatoes. Sprinkle with the green onions. Top with the sour cream.