Barbecue-Stuffed Potatoes

Betty Crocker

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  baking potatoes or 1 1⁄2 lbs baking potatoes
• 1⁄2 cup nonfat sour cream
• 3  medium green onions, finely chopped or 3  tablespoons green onions, divided
• 1 1⁄3 cups  refrigerated  shredded chicken with barbecue sauce
• 1⁄2 cup  shredded reduced-fat sharp cheddar cheese or 2  ounces reduced-fat sharp cheddar cheese

Directions

1. Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven.
2. Microwave uncovered on High 5 minutes; turn potatoes over.
3. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
4. Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onion; set aside.
5. Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food).
6. Microwave on High 2 minutes or until thoroughly heated.
7. Cut potatoes open; fluff with fork.
8. Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onion.