Ingredients
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4 medium russet potatoes
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2 cups shredded, cooked chicken breast
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½ cup low-sodium chicken broth
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1½ tablespoons butter
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½ teaspoon salt
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¼ teaspoon ground pepper
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⅓ cup shredded Cheddar cheese
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¼ cup sour cream
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¼ cup barbeque sauce
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¼ cup chopped scallions
Directions
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Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, about 45 minutes.) Transfer to a clean cutting board and let cool slightly.
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Preheat oven to 425 degrees F.
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Heat chicken and broth in a small saucepan over medium heat until hot. Keep warm.
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Holding each potato with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh. Divide butter, salt and pepper among the potatoes, scraping with a fork to incorporate the butter.
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Top the potatoes with the chicken mixture and sprinkle with Cheddar. Place on a rimmed baking sheet.
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Bake until the cheese is melted, 3 to 4 minutes. Serve the potatoes topped with sour cream, barbecue sauce and scallions.
