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Stunning 4-Ingredient Chicken Taco Stuffed Potatoes Fix

Chicken Taco Stuffed Potatoes
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Transform your weeknight dinner with these Chicken Taco Stuffed Potatoes. We take fluffy baked potatoes and load them with savory taco-seasoned chicken and all your favorite toppings for a fun, hearty meal.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 packet (1 oz) taco seasoning mix
  • 1 cup water
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup salsa
  • 1/4 cup sour cream (or Greek yogurt)
  • 2 tablespoons chopped fresh cilantro
  • Optional toppings: sliced black olives, diced avocado, chopped green onions

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes well and prick each one several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the insides are tender when squeezed.
  3. While potatoes bake, prepare the chicken. Heat olive oil in a skillet over medium heat. Add chicken breasts.
  4. Sprinkle taco seasoning over the chicken. Pour in the water.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
  6. Remove chicken from the skillet and shred it using two forks. Return the shredded chicken to the sauce in the skillet and toss to coat evenly. Keep warm.
  7. Once potatoes are done, carefully slice them open lengthwise without cutting all the way through. Fluff the insides with a fork.
  8. Spoon the seasoned taco chicken mixture generously into the center of each potato.
  9. Top each stuffed potato with shredded cheese. Return to the oven for 3-5 minutes until the cheese is melted and bubbly.
  10. Remove from the oven. Top with sour cream, salsa, and fresh cilantro. Add any other desired toppings. Serve immediately.

Notes

  • For crispier skins, rub the potatoes with a little oil and salt before baking.
  • You can cook the chicken ahead of time for faster assembly.
  • If you prefer shredded chicken immediately, cook it in an Instant Pot for 10 minutes on high pressure, then quick release.

Nutrition

Find it online: https://savorandpin.com/chicken-taco-stuffed-potatoes-recipe/