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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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These potatoes are the bomb! Serve them with a nice salad and you have a full meal. Ingredients:
4 large baking potatoes |
1 medium red bell peppers or 1 medium green bell pepper, chopped |
1 small onion, chopped |
2 tablespoons butter |
1 tablespoon taco seasoning mix |
1 1/2 cups shredded cooked chicken breasts |
1/2 cup shredded cheddar cheese |
1/2 cup shredded monterey jack cheese |
1 (3 1/4 ounce) can sliced black olives |
2 tablespoons diced green chilies |
1 cup salsa |
sour cream |
guacamole |
salsa |
Directions:
1. Scrub the potatoes; pat dry and wrap in aluminum foil. Bake at 400°F for 1 hour or until done.
2. Cook the pepper and the onion in the butter in medium saucepan until tender; add the taco seasoning mix and cook for 1 minute, stirring constantly. Remove from the heat; stir in the chicken, cheese, olives, and chilies.
3. Cut a lengthwise slit in the top of each potato; press each potato open and spoon the chicken mixture into the potatoes. spoon 1/4 cup of salsa over each potato.
4. Serve with sour cream, guacamole, and additional salsa.
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