Ingredients
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4 large baking potatoes
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1 small onion, chopped
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2 tablespoons butter
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1 1/2 cups shredded cooked chicken breasts
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1/2 cup shredded cheddar cheese
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1/2 cup shredded monterey jack cheese
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1 (3 1/4 ounce) can sliced black olives
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2 tablespoons diced green chilies
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1 cup salsa
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sour cream
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guacamole
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salsa
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1 medium red bell peppers or 1 medium green bell pepper, chopped
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1 tablespoon taco seasoning mix
Instructions
- Scrub the potatoes; pat dry and wrap in aluminum foil. Bake at 400°F for 1 hour or until done.
- 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.
- 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.
- Serve with sour cream, guacamole, and additional salsa.