Directions:
- Microwave potatoes just until tender when pierced, but not mushy.
- Let cool.
- Cut potatoes in half lengthwise and scoop out pulp, leaving a 1/2 inch thick potato shell.
- Reserve potato pulp
- Place potatoes on a baking sheet and douse the inside of the shells with butter.
- Bake at 425 degrees for 15 minutes or until crisp (less time for smaller potatoes.)
- Coarsely chop chicken.
- Combine chicken, potato pulp, 1 cup cheddar cheese, 1 tablespoon liquid from the olives, taco seasoning and mayonnaise.
- Divide mixture evenly among potato shells and arrange on baking sheet.
- Bake at 425 degrees for 5 minutes or until bubbly.
- Top with remaining cheese and bake 5 minutes or until cheese is melted.
- Sprinkle with green onion slices and bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 769.91 Kcal (3223 kJ) | ||
| Calories from fat | 468.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52g | 80% | |
|---|---|---|---|
| Cholesterol | 124.31mg | 41% | |
| Sodium | 1410.55mg | 59% | |
| Potassium | 516.73mg | 11% | |
| Total Carbs | 41.63g | 14% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 36.64g | 73% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2mg | 11% | |
| Calcium | 343mg | 34% | |
| Amount Per 100 g | |||
| Calories | 275.62 Kcal (1154 kJ) | ||
| Calories from fat | 167.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.62g | 80% | |
|---|---|---|---|
| Cholesterol | 44.5mg | 41% | |
| Sodium | 504.97mg | 59% | |
| Potassium | 184.99mg | 11% | |
| Total Carbs | 14.9g | 14% | |
| Sugars | 2.62g | 29% | |
| Dietary Fiber | 0.57g | 6% | |
| Protein | 13.12g | 73% | |
| Vitamin C | 2.1mg | 10% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.7mg | 11% | |
| Calcium | 122.8mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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