Rustic Stuffed Potatoes - Delicious Decisions

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Rustic Stuffed Potatoes - Delicious Decisions

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.
 

Ingredients

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)

Directions

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.

Nutrition Facts

Rustic Stuffed Potatoes - Delicious Decisions

CaloriesCalories

277 Per Serving

ProteinProtein

29g Per Serving

FiberFiber

4g Per Serving

Nutrition Facts

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

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.

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

CaloriesCalories

277 Per Serving

ProteinProtein

29g Per Serving

FiberFiber

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

Ingredients

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)

Directions

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.


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