Description
Crisp potato skins stuffed with gooey cheese and a spicy chicken fajita mixture.
Ingredients
- FOR THE POTATOES:
- 8 Small-medium Russet Potatoes, Scrubbed And Dried
- 3 Tablespoons Unsalted Butter, melted
- 1-½ cup Freshly Grated Cheese
- 4 Green Onions, Chopped For Topping
- Sour Cream, For Topping
- Salsa, For Topping
- FOR THE FILLING:
- 2 Tablespoons Canola Oil, Divided
- 1 Large Boneless, Skinless Chicken Breast
- 4 teaspoons Gluten-free Taco Seasoning
- ½ cups Chopped Red Pepper
- ½ cups Chopped Yellow Pepper
- ½ cups Chopped Green Pepper
- ½ cups Chopped Onion
- Salt And Pepper
Preparation
Preheat oven to 400 F. Pierce each potato several times with a knife. Place potatoes directly on the oven rack. Bake for 40-50 minutes, or until fork tender. Remove them from the oven and allow the potatoes to cool long enough so they can be easily handled, about 10-15 minutes.
Cut the potatoes in half lengthwise. Using a spoon, scoop out the flesh, leaving 1/4-inch of flesh intact.
Set the oven to broil.
Line the potato skins on a baking sheet skin side up. Brush each potato with melted butter. Turn over the potatoes and brush the innards with melted butter and season each potato with a pinch of salt and pepper. Flip the potatoes and broil them skin side up for 1 minute. Using tongs, flip the potatoes over and broil flesh side up for one minute. Remove the potatoes from the oven.
Add a sprinkle of cheese to each potato. Set them aside while you prepare the filling (recipe below).
Fill each potato with the chicken fajita mixture. Add an extra pinch of cheese to the top of each potato. Place the potatoes under the broiler for 2-3 minutes, or until the cheese is melted.
Top with green onions. Add your choice of additional toppings: sour cream, salsa and/or avocado chunks.
For the chicken fajita stuffing:
Heat half of the oil in a skillet over medium heat.
Season each side of the chicken breast with 1 teaspoon of taco seasoning and a generous pinch of salt and pepper. Place the chicken in the hot skillet. Cook on each side for 6-7 minutes, or until the internal temperature reaches 160 F.
Remove the chicken from the pan and turn the heat down to medium-low. Add remaining oil to the pan. Once the oil is heated, add the chopped peppers and onions. Sprinkle with a generous pinch of salt and the remaining 2 teaspoons of taco seasoning. Cook, stirring occasionally, until the peppers are tender, about 5 minutes.
While the peppers are cooking, chop the chicken into small pieces. Take the pan off the heat when the peppers are done and stir in the chopped chicken. Season the mixture with salt and pepper to taste.
