Cheesy Chicken Taco Baked Potato
PREP TIME: 10 min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 8g||40%|
|Total Carbs 73g||24%|
|Dietary Fiber 7g||28%|
|Vitamin A 0%|
|Vitamin C 50%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 taco seasoning packet
4 large baking potatoes
1/2 cup sour cream
1/2 cup shredded cheddar, divided
4 tbsp. chopped chives
1/2 cup shredded lettuce, for topping
1/2 cup chopped tomatoes, for topping
1/4 cup pickled jalepeño, for topping
In a large skillet, cook the ground chicken over medium high heat until browned. Add the taco seasoning and 1 cup of water. Simmer for 10 to 15 minutes until flavors have married and sauce has thickened. Chicken is done when a meat thermometer reaches 170°F.
Pierce potatoes with fork and wrap in paper towels. Place in a microwave and microwave on High for 5 to 14 minutes (depending on your microwave) until tender. Turn the potatoes and rearrange halfway through cooking. Cool 3 to 4 minutes until you can handle.
Slice potatoes down the middle lengthwise. Scoop out the potato flesh into a bowl, leaving a ¼ inch potato skin shell. Mash the potato flesh with the sour cream, 1/4 cup cheddar cheese and the chives.
Spoon the potato mixture back into the potato shells. Spoon taco meat on top of the potatoes. Serve with lettuce, tomato, the remaining shredded cheese and sour cream. Garnish with pickled jalapeno or chopped chives if desired.
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