Chicken Fajita Potatoes

Debbie Quimby


A great twist on a a tired baked potato!


★★★★★ 1 vote



  • 4 large
    baking potatoes, cleaned and baked
  • 1 small
    onion, chopped
  • 1
    bell pepper, chopped
  • 2 Tbsp
    butter or margarine
  • 1 Tbsp
    taco seasoning mix
  • 6 oz
    chicken breasts, cooked and cut into bite sized pieces
  • 1/2 c
    monterrey jack cheese, shredded
  • 1/2 c
    cheddar cheese, shredded
  • 1 jar(s)
    green or black olives (2 1/4 oz)
  • 2 Tbsp
    green chili peppers, canned, diced
  • 1 c

How to Make Chicken Fajita Potatoes


  1. Bake the potatoes.
  2. Over medium heat, cook onion and bell pepper in butter or margarine until tender. Add taco seasoning mix, cook and stir for 1 minutes. Remove from heat.
  3. Stir in chicken breast, cheeses, olives and chili peppers.
  4. Divide chicken mixture over potatoes and top with 1/4 cup salsa on each potato. I always add sour cream as well because I love sour cream.

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