Bbq Chicken Stuffed Baked Potato

Sometimes a light meal is just going to hit the spot. On those days, this is a great refreshing meal.

We got the idea from a California eatery called “Skinny Haven” and there it was made with a sweet teriyaki sauce. We have adapted it but it is a tasty meal.  I hope you give it a try.

5 medium potatoes baked

Pre-heat oven to 400 degrees F.

Wash your potatoes, dry and then rub the outside of your potatoes with refined coconut oil and season the skins.

Place in oven and cook for about 45 – 50 min.

In a small pot place spring water to cover your chicken breasts.

Sprinkle with salt, pepper, garlic powder and onion powder.

Put on medium high and cook until meat is almost all the way done.  It will be a tiny bit pink inside. (Simmer the water and refrigerate and use as chicken broth in other recipes)

Pull chicken out of the pan and onto a cutting board and let cool until you can handle,  When cool enough shred the chicken with a fork pulling away from meat so fibers separate.