Cheesy Chicken Taco Baked Potato

Ingredients

1 lb

PERDUE® Fresh Ground Chicken (1 lb.) or PERDUE® Fresh Ground Turkey, 85% Lean (1 lb.)

taco seasoning packet

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 jalapeno, for topping

Serving Per Recipe: 4
Amount Per Serving
Calories 590
% Daily Value*
Total Fat 20g	31%
	Saturated Fat 8g	40%
Cholesterol 135mg	45%
Sodium 920mg	38%

Serving Per Recipe: 4

Amount Per Serving

Calories 590

% Daily Value*

Total Fat 20g

31%

Saturated Fat 8g

40%

Cholesterol 135mg

45%

Sodium 920mg

38%

Total Carbs 73g	24%
	Dietary Fiber 7g	28%
	Sugars 5g
Protein 34g
Vitamin A 35%
Vitamin C 50%
Calcium 20%
Iron 25%
*Percent Daily Values are based on a 2,000 calorie diet.

Total Carbs 73g

24%

Dietary Fiber 7g

28%

Sugars 5g

Protein 34g

Vitamin A 35%

Vitamin C 50%

Calcium 20%

Iron 25%

*Percent Daily Values are based
on a 2,000 calorie diet.

Cheesy Chicken Taco Baked Potato

Ingredients

1 lb	PERDUE® Fresh Ground Chicken (1 lb.) or PERDUE® Fresh Ground Turkey, 85% Lean (1 lb.)
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 jalapeno, for topping

Step one: Brown

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 degrees F.

Step two: Microwave

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.

Step three: Scoop

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.

Step four: Serve

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.