Ingredients
4
baking potatoes (1 1/2 lb)
1/2
cup fat-free sour cream
3
medium green onions, finely chopped (3 tablespoons)
1 1/3
cups refrigerated shredded fully cooked chicken in barbecue sauce
1/2
cup shredded reduced-fat extra-sharp Cheddar cheese (2 oz)
Preparation
Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven. Microwave uncovered on High 5 minutes; turn potatoes over. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onions; set aside.
Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food). Microwave on High 2 minutes or until thoroughly heated.
Cut potatoes open; fluff with fork. Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onions.
