Ingredients
2
large baking potatoes
2/3
cup refrigerated original barbecue sauce with shredded chicken (from 18-oz tub)
1/4
cup finely shredded Cheddar-Monterey Jack cheese blend (1 oz)
2
tablespoons chopped red onion
2
tablespoons chopped fresh cilantro
Preparation
Scrub potatoes; prick several times with fork. Place potatoes on microwavable plate; microwave on High 8 minutes or until tender.
In small microwavable bowl, place barbecue sauce with chicken; cover with microwavable paper towel. Microwave on High 2 minutes, stirring after 1 minute, until thoroughly heated.
Split potatoes in half lengthwise; place on individual plates. Top each with barbecue sauce with chicken, cheese, onion and cilantro.
