Ingredients
4 large potatoesCooking spray1 teaspoon garlic salt with parsley1-1/2 cups cubed cooked chicken breast2/3 cup barbecue sauce1 can (16 ounces) chili beans, undrained1 can (2-1/4 ounces) sliced ripe olives, drained2 green onions, sliced1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese2 plum tomatoes, chopped1/2 cup reduced-fat sour cream
Preparation
Scrub and pierce potatoes. Coat with cooking spray and rub with garlic salt with parsley; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 18-22 minutes, turning once.
Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use.
In a 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° until heated through, 10-12 minutes. Serve with tomatoes and sour cream.
