Chicken Fajita Potatoes

My mouth is watering just looking at this recipe. It will become one of your weeknight favorites.

Maybe you have some of that leftover deli roasted chicken from the other night, and the Taco seasoning makes the chicken taste spicy good on top of the potato. This is a real Yummy, Yum. It's a mile high meal once the topping are piled on top of the potato - spicy chicken, cheese olives, green chiles, sour cream guacamole, and salsa.

Chicken Fajita Potatoes
4 servings
Printable Version

4 large baking potatoes
1 medium-size red or green bell pepper, chopped
1 small onion, chopped
2 tablespoons butter, melted
1 tablespoon taco seasoning mix
1 1/2 cups shredded cooked chicken breast (about 6 ounces)
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 (2 2/4-ounce) can sliced ripe olives, drained
2 tablespoons diced green chiles
1 cup salsa (mild, hot, extra hot, your choice)
Sour cream (optional)
Guacamole (optional)
Salt and pepper

Scrub potatoes; pat dry. Wrap in aluminum foil, and bake at 400 degrees F. for about 1 hour or until tender. Cook pepper and onion in butter in a medium saucepan until tender. Add taco seasoning mix. Cook 1 minute, stirring constantly; remove from heat. Stir in chicken, cheeses, olives, and chiles.

Cut a lengthwise slit in top of each potato. Press each potato open. Spoon chicken mixture into potatoes. Spoon 1/4 cup salsa over each potato. If desired, serve with sour cream, guacamole, and additional salsa.