Chicken Fajita Baked Potato
A flavorful baked potato topped with seasoned chicken, melted cheeses, peppers, olives, and salsa, perfect for a hearty, Mexican-inspired meal that suits casual and family gatherings.
Ingredients
- 4 large baking potatoes ⓘ
- 1 medium red or green sweet pepper, cut in strips ⓘ
- 1 small onion, chopped ⓘ
- 2 Tbsp. margarine ⓘ
- 1 Tbsp. taco seasoning mix ⓘ
- 6 oz. cooked chicken breast, cut in bite size bits
- 1/2 c. shredded Cheddar cheese ⓘ
- 1/2 c. shredded Monterey Jack cheese ⓘ
- 1 (2 oz.) can pitted ripe olives, drained and sliced ⓘ
- 2 Tbsp. canned diced green chili peppers ⓘ
- 1 c. salsa ⓘ
- dairy sour cream
Instructions
- Bake the large baking potatoes until tender.
- Cook the sweet pepper strips and chopped onion in hot margarine over medium heat until tender.
- Add taco seasoning mix to the vegetables and cook, stirring for 1 minute.
- Remove from heat and stir in cooked chicken, shredded Cheddar cheese, shredded Monterey Jack cheese, sliced olives, and diced green chili peppers.
- Cut a lengthwise slit in the top of each baked potato and press open to create a pocket.
- Divide the chicken mixture among the potatoes.
- Spoon salsa over each stuffed potato.
- Cover and microwave on high until heated through.
- Serve topped with sour cream, guacamole, and additional salsa if desired.
Tips & Substitutions
For added flavor, consider marinating the chicken in lime juice and spices before cooking. If you don't have taco seasoning, a mix of cumin, paprika, and garlic powder works well. You can use any type of cheese you prefer, such as pepper jack for a spicy kick. For a vegetarian option, substitute the chicken with black beans or lentils. Explore more Mexican recipes to find complementary dishes.
Serving Suggestions
Serve these chicken fajita baked potatoes with a side of fresh guacamole and additional salsa for dipping. A simple green salad with lime vinaigrette pairs nicely, offering a refreshing balance to the hearty potatoes. For a complete meal, consider serving it alongside corn on the cob or Mexican street corn.
Storage & Reheating
Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 2-3 minutes until heated through. You can also wrap them in foil and reheat in the oven at 350°F for 15-20 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Fajita Baked Potato contains roughly 597 calories, with 13g protein, 45g carbohydrates, and 39g fat. It is an excellent source of protein (26% of the Daily Value), calcium (25% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator. Just bake the potatoes and fill them right before serving. This makes it a great option for meal prepping or entertaining.
What can I use instead of baking potatoes?
You can use sweet potatoes for a healthier twist or even cauliflower for a low-carb option. Just adjust the cooking time accordingly, as sweet potatoes may take longer to bake.
Can I freeze the stuffed potatoes?
Yes, you can freeze the stuffed potatoes before baking. Wrap each potato tightly in plastic wrap, then place them in a freezer bag. When ready to eat, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).