Barbecued Chicken Stuffed Potatoes

Don't you just love barbecue?  My family does!  A few nights ago we tried this delicious recipe.  I used 3 different types of potatoes-white, yellow, and sweet.  I prefer sweet potatoes but my family prefers the other 2 kinds. My 10 year old son liked them so much he said, "Who knew that barbecued chicken and potatoes could be so good together?!"  Enough said.  ;) Hope you enjoy them, too! 

We left the beans and olives off of ours because my family isn't a big fan.  Choose which toppings you think you would like! 

Barbecued Chicken Stuffed Potatoes

Ingredients

4 lg potatoes

cooking spray

1 tsp garlic salt with parsley

1.5 cups cubed cooked chicken breast

2/3 cup barbecue sauce (store bought or homemade)

1 can (16 oz) chili beans, undrained

1 can (2 1/4 oz) sliced ripe olives, drained

2 green onions, sliced

1.5 cups (6 oz) shredded reduced-fat colby-monterey jack cheese (can use less)

2 plum tomatoes, chopped

1/2 cup reduced fat sour cream or greek yogurt

1.  Scrub potatoes.  Rub with garlic salt with parsley. Bake your potatoes in the oven or in microwave.  

2.  Cut each potato in half lengthwise.  Scoop out the pulp, leaving 1/2 in. shells.  Discard pulp or save for another use.

3.  In 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  optional, sour cream or greek yogurt.

*Recipe from "Taste of Home A+ Recipes from Schools Across America"