Chicken Fajita Loaded Potatoes

Main Course

Recipe courtesy of Southern Living's Homestyle Cooking

Serves 4

  • 4 large baking potatoes
  • 1 medium-size red or green bell pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon taco seasoning mix
  • 1½ cups shredded cooked chicken breast (about 6 ounces)
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1 (2¼-ounce) can sliced ripe olives, drained
  • 2 tablespoons diced green chiles
  • 1 cup salsa
  • Sour cream, guacamole, pickled jalapeño, and salsa to pass at the table

Chicken Fajita Loaded Potato

Click image to enlarge


Scrub potatoes; pat dry. Lightly prick all over with a fork or knife point. Bake at 400°F for 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. Hold potato lengthwise between palms and press potato open. Fluff inside with a fork; spoon chicken mixture into potatoes. Spoon 1/4 cup salsa over each potato. If desired, serve with sour cream, guacamole, jalapeños, and additional salsa.


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