Chicken Stuffed Potatoes
4 large potatoes
1/2 teaspoon garlic salt
1 1/2 cups chicken breasts, cooked, and cubed
2/3 cup barbecue sauce
1 (16 ounce) cans chili beans, undrained
1 (2 1/4 ounce) cans ripe olives, sliced and drained
2 green onions, sliced
8 ounces reduced-fat colby monterey cheddar cheese
2 plum tomatoes, chopped
1/2 cup reduced nonfat sour cream
Scrub, and pierce potatoes, and coat with cooking spray.
Rub with garlic salt, and parsley, and place on a microwave safe plate.
Microwave uncovered on high for 20 minutes.
Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch 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, and sprinkle with cheese.
Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
Serve with tomatoes, and sour cream.