Barbecue-Stuffed Potatoes

Home-made, flavorful baked potatoes with tender barbecue chicken and all the fillings go perfectly with an old-fashioned banana pudding. Sprinkle the pudding with beautiful strawberries, and the classic dessert will take on a new flavor.Cooking time: 5 minutes; Cooking time: 12 minutes
Prick the potatoes with a fork; arrange them in a circle on paper towels in the microwave. Reheat in the microwave on high power for 10 minutes or until tender, then transfer the potatoes after 5 minutes.While the potatoes are cooking, combine the sour cream and 2 tablespoons of onion; set aside.Place the chicken in a bowl suitable for a microwave oven; cover with plastic wrap (do not allow food wrap to touch food). Remove the potatoes from the microwave; place the chicken in the microwave. Reheat in the microwave on high power for 2 minutes or until completely warmed up.Slice the potatoes lengthwise, cutting on the other side, but not through; beat with a fork. Sprinkle each potato evenly with the chicken, sour cream mixture, cheese, and remaining onion.