Chicken Stuffed Potatoes

Chicken Stuffed Potatoes 4 large potatoes 1/2 teaspoon garlic salt 1 1/2 cups chicken breasts, cooked, and cubed 2/3 cup barbecue sauce 1 (16 ounce) cans chili beans, undrained 1 (2 1/4 ounce) cans ripe olives, sliced and drained 2 green onions, sliced 8 ounces reduced-fat colby monterey cheddar cheese 2 plum tomatoes, chopped 1/2 cup reduced nonfat sour cream Scrub, and pierce potatoes, and coat with cooking spray. Rub with garlic salt, and parsley, and place on a microwave safe plate. Microwave uncovered on high for 20 minutes. Cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells. Discard pulp, or save for another use. In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives, and green onions, and sprinkle with cheese. Place on a baking sheet. Bake uncovered at 375 degrees for 10-12 minutes, or until heated through. Serve with tomatoes, and sour cream.