Chicken Fajita Potatoes

I don't know about you, but I always have lots of extra potatoes from the food baskets.  Here is another great recipe from Jessica's family cookbook that will use all those extra potatoes.


Chicken Fajita Potatoes




4 lg. baking potatoes 

 ½ c. shredded Monterey Jack Cheese
1 med. red/green bell pepper, chopped 1 (2¼ oz.) 

can sliced olives, drained
2 T. butter, melted 

 2 T. diced green chilies
1 T. taco seasoning mix 

 Guacamole, optional
1½ c. shredded cooked chicken breasts 

 Sour Cream, optional
1 c. salsa Extra salsa, optional


Scrub potatoes; pat dry. Wrap in aluminum foil, and bake at 400 for 1 hour or until tender. 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, cheese, olives, and chilies. Cut a lengthwise slit in potatoes; press each potato open. Spoon chicken mixture into potatoes. Spoon ¼ cup salsa over each potato. If desired, serve with sour cream, guacamole and more salsa. Serve immediately.