Real Recipes From Real Home Cooks ®

chicken salsa baked potatoes

(1 rating)
Recipe by
Ruth Davis
Athens, GA

Everyone that comes over to try it loves it. Very filling! Simple to make!

(1 rating)
yield 3
prep time 15 Min
cook time 1 Hr

Ingredients For chicken salsa baked potatoes

  • 6 clove
    garlic, diced finely
  • 1 md
    onion, diced
  • 2 Tbsp
    olive oil
  • 3 lg
    chicken breasts, boneless, skinless, cut into dice sized cubes
  • 24 oz
    pace picante sauce (your choice of heat)
  • 1 pt
    sour cream (optional)
  • 3 lg
    baking potatoes
  • 1 stick
    butter or margarine
  • 1 pkg
    shredded cheese (cheddar, monterey jack, fiestea blend, your choice) optional
  • 1 can
    whole kernal corn, drained
  • 1 pinch
    salt and pepper to taste

How To Make chicken salsa baked potatoes

  • 1
    Drain corn (a 12 ounce bag of frozen corn can be substituted for canned or even fresh taken off the cob). Into the skillet add the salsa, and corn, mix and turn down heat to medium low stirring occasionally until the potatoes are done.
  • 2
    Peel and dice garlic and onions.
  • 3
    Cut up chicken into cubes.
  • 4
    In large skillet (with lid) on medium heat, add your olive oil, garlic and onions and let cook til golden brown and filling your kitchen with their heady scent.
  • 5
    Remove potatoes from the oven and the salsa off the heat. Place on plates and ready them as you like them normally, butter, salt, pepper. Saving cheese and sour cream for later.
  • 6
    Mix the salsa and divy out even amount over each potato, then add sour cream (Im a sour creamaholic) and or cheese to taste.
  • 7
    Serve as is or add a salad on the side. Enjoy!!! (Dont have a picture yet, next time I make it will get we're usually too busy getting it ready to engulf!) lol

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