White Barbecue Chicken Stuffed Potatoes
Simple Roasted Asparagus
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Ingredients
- 6 russet potatoes
- 1½ lb boneless, skinless chicken thighs, cubed
- 1 onion, chopped
- 2 Tbsp olive oil
- 6 green onions, sliced
- 1½ cups white barbecue sauce
- 2 cups shredded sharp Cheddar cheese
Instructions
- Place potatoes, in two batches, on a microwave-safe plate; pierce each several times with a fork. Microwave at HIGH 5 to 10 minutes or until tender.
- Meanwhile, cook chicken and onion in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until chicken is done. Remove from heat.
- Cut lengthwise slits in potatoes. Scoop out potato pulp into a large bowl, leaving ½-inch shells. Add chicken mixture, green onions, and barbecue sauce to bowl, stirring to combine. Stuff potato mixture in shells, and top with cheese.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer.
- Bake 18 minutes or until tender and lightly charred.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
546
|
17
|
563
|
| Fat (g) | 29 | 0 | 29 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 34 | 3 | 37 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 938 | 99 | 1037 |
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