Use leftover or rotisserie chicken to make this healthy dinner in a jiff.
Serve with a salad or some cooked greens.
(Alternatively, bake potatoes at 425 degrees F until tender, about 45 minutes.)
Transfer to a clean cutting board and let cool slightly.
Preheat oven to 425 degrees F.
Heat chicken and broth in a small saucepan over medium heat until hot.
Pinch the ends to expose the flesh.
Divide butter, salt and pepper among the potatoes, scraping with a fork to incorporate the butter.
Top the potatoes with the chicken mixture and sprinkle with Cheddar.
Place on a rimmed baking sheet.
Bake until the cheese is melted, 3 to 4 minutes.
Serve the potatoes topped with sour cream, barbecue sauce and scallions.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
