Barbecue Baked Potato | No Thanks to Cake
My sister-in-law made these for me during my first vacation on Cape Cod. It took me back to my Southern roots and the days where we used to order baked potatoes at the barbecue places in Columbia, Tennessee.
- 4 6-oz. baking potatoes
- ½ cup reduced fat sour cream
- 2 scallions, sliced
- 1 ⅓ cup shredded barbecue chicken (such as Lloyd’s)
- ½ cup reduced fat extra-sharp cheddar cheese, shredded
Pierce potato with a fork; arrange in a circle on paper towels in the microwave. Microwave on high for 10 minutes or until done, rearranging potatoes after 5 minutes.
Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food.) Remove potatoes from the microwave; place chicken in the microwave. Microwave on high for 2 minutes or until thoroughly heated.
Slice potato lengthwise, cutting to but not through to the other side. Fluff with fork. Top each potato evenly with chicken, sour cream, onions, and cheese.