For some reason, this week I couldn't figure out what to do with the extra meat, and then it dawned on me... barbecue potatoes! I love those greasy, cheesy barbecue pork smothered potatoes that are served in the local bbq restaurants. However, they're not something I would feel good about serving my family.
This version is much lighter with chicken breast instead of pork, less bbq sauce and better portion sizes (although the hubs preferred a bigger spud). Next time I plan to add cooked shredded zucchini or yellow squash (decreasing the amount of water in the recipe) or carrots and cauliflower to up the nutritional value and sneak a few veggies in on my unsuspecting family. ;)
4 medium baked potatoes (about 1/3 pound each)
12 oz chopped or shredded, cooked chicken breast
1/2 c barbecue sauce (I used Sweet Baby Rays.)
1/4 c water
- Bake or microwave potatoes until soft. Split with knife and fluff. Salt and pepper potatoes as desired. (This isn't necessary, but the hubs and I agreed it would be a good idea since we went easy on the bbq sauce.)
- While potatoes are cooking, combine chicken, barbecue sauce and water in a saucepan. Heat through, adding more water if needed. Divide among potatoes. Add extra toppings if desired.
Nutritional Mumbo Jumbo: Calories: 305 Fat: .6 Sat. Fat: .1 Carbs: 53.5 Fiber: 3.8 Protein: 21.6 Weight Watchers: 8 Points +