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Rustic Stuffed Potatoes - Delicious Decisions

Rustic Stuffed Potatoes - Delicious Decisions recipe
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Rustic Stuffed Potatoes - Delicious Decisions

This cheesy, saucy family favorite main dish is easy to make and delightfully delicious. It uses less than 10 ingredients and is done in less than 30 minutes.

Ingredients

Servings  4   Serving Size   1 potato and about 1/2 cup chicken mixture

  • 4 medium red or baking potatoes (about 6 ounces each)
  • 1/2 cup bottled no-sugar-added barbecue sauce (lowest sodium available)
  • 2 to 3 teaspoons cider vinegar
  • 1/4 teaspoon cayenne
  • Cooking spray
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces
  • 1 tablespoon plus 1 teaspoon light tub margarine or liquid margarine spray
  • 2 ounces shredded low-fat sharp Cheddar cheese
  • 1/4 to 1/2 cup coarsely chopped green onions
  • 1/4 cup fat-free sour cream (optional)

Directions

Tip: Click on step to mark as complete.

  1. Pierce the potatoes in several places with a fork. Microwave on 100% power (high) for 10 minutes, or until tender when pierced to the center with a fork, turning once.
  2. Meanwhile, in a small measuring cup or bowl, stir together the barbecue sauce, vinegar, and cayenne.
  3. Heat a large nonstick skillet over medium-high heat. Remove the skillet from the heat and lightly spray with cooking spray (being careful not to spray near a gas flame). Cook the chicken for 2 minutes, or until no longer pink on the outside, stirring constantly. Increase the heat to high. Stir in the barbecue sauce mixture. Cook for 1 1/2 minutes, or until the sauce has thickened slightly and the chicken is no longer pink in the center, stirring constantly. Remove from the heat.
  4. Cut the potatoes in half. Fluff the flesh with a fork. Place 2 potato halves on each plate. Stir in 1/2 teaspoon margarine (or two sprays if using margarine spray) on each half. Sprinkle with the cheese. Spoon the chicken mixture over the potatoes. Sprinkle with the green onions. Top with the sour cream.

Nutrition Facts

Rustic Stuffed Potatoes - Delicious Decisions
CaloriesCalories
289 Per Serving
ProteinProtein
29g Per Serving
FiberFiber
4g Per Serving

Nutrition Facts

Calories 289
Total Fat 4.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 57 mg
Sodium 431 mg
Total Carbohydrate 35 g
Dietary Fiber 4 g
Sugars 1 g
Protein 29 g
This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
This cheesy, saucy family favorite main dish is easy to make and delightfully delicious. It uses less than 10 ingredients and is done in less than 30 minutes.

Nutrition Facts

Rustic Stuffed Potatoes - Delicious Decisions
CaloriesCalories
289 Per Serving
ProteinProtein
29g Per Serving
FiberFiber
4g Per Serving
×
Calories 289
Total Fat 4.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 57 mg
Sodium 431 mg
Total Carbohydrate 35 g
Dietary Fiber 4 g
Sugars 1 g
Protein 29 g

Ingredients

Servings  4   Serving Size   1 potato and about 1/2 cup chicken mixture

  • 4 medium red or baking potatoes (about 6 ounces each)
  • 1/2 cup bottled no-sugar-added barbecue sauce (lowest sodium available)
  • 2 to 3 teaspoons cider vinegar
  • 1/4 teaspoon cayenne
  • Cooking spray
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces
  • 1 tablespoon plus 1 teaspoon light tub margarine or liquid margarine spray
  • 2 ounces shredded low-fat sharp Cheddar cheese
  • 1/4 to 1/2 cup coarsely chopped green onions
  • 1/4 cup fat-free sour cream (optional)

Directions

Tip: Click on step to mark as complete.

  1. Pierce the potatoes in several places with a fork. Microwave on 100% power (high) for 10 minutes, or until tender when pierced to the center with a fork, turning once.
  2. Meanwhile, in a small measuring cup or bowl, stir together the barbecue sauce, vinegar, and cayenne.
  3. Heat a large nonstick skillet over medium-high heat. Remove the skillet from the heat and lightly spray with cooking spray (being careful not to spray near a gas flame). Cook the chicken for 2 minutes, or until no longer pink on the outside, stirring constantly. Increase the heat to high. Stir in the barbecue sauce mixture. Cook for 1 1/2 minutes, or until the sauce has thickened slightly and the chicken is no longer pink in the center, stirring constantly. Remove from the heat.
  4. Cut the potatoes in half. Fluff the flesh with a fork. Place 2 potato halves on each plate. Stir in 1/2 teaspoon margarine (or two sprays if using margarine spray) on each half. Sprinkle with the cheese. Spoon the chicken mixture over the potatoes. Sprinkle with the green onions. Top with the sour cream.
This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

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