Chicken Fajita Potatoes

Nancy Allen


These fajita fixin's go so well piled high on top of a baked potato for a very filling meal!

★★★★★ 1 vote
4 servings
10 Min
1 Hr


4 large
baking potaoes
1 medium
sized red or green bell pepper, chopped
1 small
onion, chopped
2 Tbsp
butter or margarine, melted
1 Tbsp
taco seasoning mix
1 1/2 c
shredded cooked chicken breast ( 6oz.)
1/2 c
shredded cheddar cheese ( 2oz. )
1/2 c
shredded monterey jack cheese ( 2oz. )
1 can(s)
2 1/4 oz. sliced ripe olives, drained
2 Tbsp
diced green chiles
1 c
sour cream (optional)
guacamole (optional)
salsa (optional)


1Scrub potatoes; pat dry. Wrap in aluminum foil, and bake at 400 degrees for 1 hour or until tender.
2Cook pepper and onion in butter in a medium saucepan until tender. Add taco seasoning mix. Cook 1 minute, stirring constantly; remove from heat. Stir in chicken, cheeses, olives, and chiles.
3Cut a lengthwise slit in top of each potato. Press each potato open. Spoon chicken mixture into the potatoes. Spoon 1/4 cup salsa over each potato. If desired, serve with sour cream, guacamole, and additional salsa. Makes 4 servings.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Mexican