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)

How to Make Chicken Fajita Potatoes


  1. Scrub potatoes; pat dry. Wrap in aluminum foil, and bake at 400 degrees for 1 hour or until tender.
  2. Cook 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.
  3. Cut 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.

Printable Recipe Card

About Chicken Fajita Potatoes

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

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