Rustic Stuffed Potatoes - Delicious Decisions

cutting board with aha logo and vegetables

Barbecue and potatoes go hand in hand. For a different way to pair them, mound barbecued chicken, Cheddar cheese, and green onions on red potatoes.

Nutrition Facts

Rustic Stuffed Potatoes - Delicious Decisions


277 Per Serving


29g Per Serving


4g Per Serving
Calories 277
Total Fat 4.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 57 mg
Sodium 403 mg
Total Carbohydrate 35 g
Dietary Fiber 4 g
Sugars g
Protein 29 g


Servings  4  

  • red potatoes (about 6 oz. each)
  • 1/2 cup bottled barbecue sauce
  • 2 to 3 tsp. cider vinegar
  • 1/4 tsp. cayenne
  • vegetable oil spray
  • 12 oz. boneless, skinless chicken breasts (all visible fat discarded, cut into bite-size pieces)
  • fat-free no-calorie liquid margarine spray
  • 2 oz. reduced-fat, shredded sharp Cheddar cheese
  • 1/4 to 1/2 cup finely chopped green onions (green and white parts)


Tip: Click on step to mark as complete.

  1. Pierce the potatoes in several places with a fork. Microwave on 100 percent 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 vegetable oil 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. Add 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 with a fork. Place 2 potato halves on each plate. Lightly spray each half with 2 pumps of liquid margarine spray. Sprinkle with the cheese. Spoon the chicken mixture over the potatoes. Sprinkle with the green onions.

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.