These stuffed potatoes are a fun variation of loaded baked potatoes. Bursting with chili-flavored chicken, salsa and melted Monterey Jack cheese, they are sure to delight your taste buds.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Cut a 1/4-inch-thick slice off one side of each potato. Discard slice or save for another use. Prick potatoes with a fork. Place potatoes in a microwave-safe 2-quart square baking dish. Add the water to baking dish. Microwave, uncovered, on 100 percent power (high) for 10 to 12 minutes or until tender, rearranging and turning potatoes once. Cool slightly.

  • Meanwhile, in a small microwave-safe bowl, combine chicken, chili powder and salt. Cover with vented plastic wrap. Microwave on 50 percent power (medium) for 1 to 2 minutes or until heated through, stirring once halfway through cooking. Scoop pulp out of each potato, leaving a 1/2-inch-thick shell. Reserve pulp for another use (see Tip) or discard. Spoon chicken mixture into potato shells. Top with salsa and cheese.

  • Microwave, uncovered, on 100 percent power (high) for 30 to 60 seconds or until cheese is softened. Sprinkle with cilantro.


Tip: Use leftover pulp to make mashed potatoes or use to make your favorite potato bread.

Nutrition Facts

188 calories; protein 22.1g; carbohydrates 16.9g; dietary fiber 2.4g; sugars 1.3g; fat 4.7g; saturated fat 2.5g; cholesterol 70mg; vitamin a iu 439.8IU; vitamin c 18.6mg; folate 16.2mcg; calcium 118.6mg; iron 0.9mg; magnesium 27.9mg; potassium 454.9mg; sodium 433.8mg.