Categories: Meals

Ingredients

• 4 medium russet potatoes
• 2 cups shredded cooked chicken breast
• 1/2 cup chicken broth
• 1 1/2 tbsp. butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup shredded Cheddar cheese
• 1/4 cup sour cream
• 1/4 cup barbecue sauce
• 1/4 cup chopped scallions

Directions

1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until soft, about 20 minutes. Transfer to a clean cutting board and let cool slightly.

2. Preheat oven to 425.

3. Heat chicken and broth in a small saucepan over medium heat until hot. Keep warm.

4. 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.

5. Top the potatoes with the chicken mixture and sprinkle with cheese. Place on a rimmed baking sheet.

6. Bake until the cheese is melted, 3-4 minutes. Serve the potatoes topped with sour cream, barbecue sauce and scallions.

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