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) can chili beans, undrained
• 1 (2 1/4 ounce) can 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

1. Scrub, and pierce potatoes, and coat with cooking spray.
2. Rub with garlic salt, and parsley, and place on a microwave safe plate.
3. Microwave uncovered on high for 20 minutes.
4. Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
5. Discard pulp, or save for another use.
6. In a large bowl, combine chicken and barbecue sauce.
7. Spoon into potato shells.
8. Top with beans, olives, and green onions, and sprinkle with cheese.
9. Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
10. Serve with tomatoes, and sour cream.

potatoes, garlic salt, chicken breasts, barbecue sauce, chili beans, ripe olives, green onions, colby monterey cheddar cheese, tomatoes

Taken from www.food.com/recipe/chicken-stuffed-potatoes-510717 (may not work)