Rustic Stuffed Potatoes

When the weather turns cold and snowy comfort food always sounds best. This recipe has become a comfort food staple over the past few years. The ingredients are simple and are usually on hand. Best of all, this recipe has potatoes in it! I am a HUGE fan of potatoes. My college roommate used to say that she never saw anyone eat as many potatoes as me. Miss you Na-Na!

Thankfully, this is a comfort food that is relatively low cal. At least it better be since I found it in the AHA Low-Calorie cookbook. Leftover backed or rotisserie chicken works well in this recipe. The original recipe calls for red potatoes but I typically use russets since that is what I normally have on hand. Almost any barbeque sauce will work but I would NOT recommend using the one in the picture. It was not yummy or barbeque-y at all. I was so disappointed. If you out of potatoes but have a few buns on hand, this makes a lovely barbeque chicken sandwich.

Enjoy!

4 potatoes (about 6 oz. each)

½ cup barbeque sauce
1 T. cider vinegar
¼ tsp. cayenne
12 oz. chicken breast
2 oz. cheddar cheese, shredded

Pierce potatoes with a fork several times and on high until tender, about 10 minutes.

In a small bowl mix together the barbeque sauce, vinegar and cayenne.

Cut the chicken into bite size pieces. In a sauté pan, cook the chicken over medium heat until it is no longer pink on the outside. Add barbeque sauce mixture and cook over high heat for about two minutes until the sauce has thickened slightly and the chicken in no longer pink in the middle.

Cut the potatoes in half and fluff with a fork. Spoon chicken mixture over the potatoes and top with cheddar cheese.

Adapted from Low-Calorie Cookbook – American Heart Association