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 Barbecue Chicken Stuffed Potatoes
  Makes 4 servings, 1 potato each, 1/3 cup chicken, 2 tablespoons sour cream topping, and 2 tablespoons cheese
  Prep Time: 5 minutes
  Total Time: 20 minutes  rotisserie

  4 (6-ounce) baking potatoes
  1/2 cup fat-free sour cream
  2 green onions, finely chopped and divided (3-4 tablespoons)
  1 1/3 cups cooked shredded chicken (see Tip)
  1/4 cup BBQ sauce (your favorite)
  1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese

  1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave on HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.

  2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.

  3. Place chicken and BBQ sauce in a microwave-safe bowl, mix well; cover with plastic wrap.  Remove potatoes from microwave; place chicken in microwave. Microwave on HIGH 2 minutes or until thoroughly heated.

  4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.

 Tips & Tricks
  Tip: Microwave Chicken breast: place chicken breast in a microwave safe container with 2 tablespoons of water.  Cover with plastic wrap, pierce the plastic wrap 2 or 3 times. Cook on High for 1-2 minutes and let it set to cook.  Be sure it is not pink in the middle, if it is - repeat process for a short length of time. Shred chicken as needed.

 Nutritional Notes: per serving: calories 345; fat 6g (sat 2.3g, mono 0.8g, poly <0.5g); iron 2.3mg; cholesterol 61mg; calcium 288mg; carbohydrate 48g; sodium 500mg; protein 27g; fiber 4g

 Nutrition Bonus: Vitamin A: 10% daily value; Vitamin C: 30% dv; Calcium: 30% dv; Iron: 15% dv