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Home » Dinner » Chicken » Fiesta Chicken Twice Baked Potato

Fiesta Chicken Twice Baked Potato

Created: January 7, 2016 Updated: January 4, 2021 by lyuba 1 Comment

590 shares
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This is a delicious light lunch or dinner that is also easily made into potato skins for an appetizer.  Tender twice baked potato stuffed with chicken, cheese, pico de gallo, avocado and jalapenos.

Twice Baked Potatoes with cheese, green onions, jalapenos, and avocado

I’m here to share a fun recipe with you! It’s a recipe that my husband and I came up with together … sort of.

Last week, hubs needed some help coming up with a Sunday special for his restaurant. He said he wanted to make some kind of fiesta potato skins because they got an extra shipment of potato skins. He came up with a recipe and asked for my opinion on it. I was so proud and flattered at the same time!

Of course, as I was saying, “well, why don’t you add some fresh jalapenos and cilantro and avocado…oh and…” He had to stop me at that point. Apparently, I don’t think of the food cost the same way he does. After all, I am a food blogger that buys my own ingredients and created my own recipes as I feel like it and he has food cost to think about for the whole restaurant. So, we narrowed it down to the basics and he decided to use shredded beef in his potato skins.

Top view Twice Baked Potatoes with cheese, green onions, jalapenos, and avocado

While he had his fun creating his special potato skins for the Sunday special, I decided to make my own version of them at home. But, instead of an appetizer, I decided to make twice baked potatoes for dinner with the same basic idea plus all the ingredients I have the luxury of adding.

What I changed

Fresh taste

Twice Baked Potatoes with cheese, green onions, jalapenos, and avocado

Close up view of fiesta chicken twice baked potatoes on a wooden board topped with chives and sliced jalapenos

Fiesta Chicken Twice Baked Potato

Print SaveSaved! Rate
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 4
Author: Lyuba Brooke

Ingredients

  • 2 large Idaho baking potatoes
  • Olive oil
  • Coarse salt
  • Aluminum foil
  • 6 chicken strips
  • Salt
  • Fresh cracked black pepper
  • 1 cup shredded Mexican cheese mix
  • 2 jalapenos
  • 1 ripe avocado
  • 1/2 cup chopped green onion
  • Pico de gallo:
  • 1 large tomato
  • 1/2 small white onion
  • 1 Tbsp fresh minced cilantro
  • Salt
  • 1 tsp lime juice
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp cumin

Instructions

  • Preheat oven to 350.
  • Wash potatoes well. Stab them a couple of times in the side (where you will be cutting them in half). Rub with olive oil and season with coarse salt. Wrap each potato in a square of aluminum foil, tightly. Place wrapped potatoes on a baking sheet and bake for 1 1/2 to 2 hours, depending on the size of potatoes. To check for potato doneness, stick a butter knife in the side of the potato (all the way in) to make sure it goes in easily and smoothly. Let potatoes cool enough to be handled.
  • Meanwhile, cook chicken strips in a pan, over medium heat, with some salt and pepper. Cool until easy to handle, then dice.
  • Cut baked potatoes in half and carefully fluff up some of the potato meat. Sprinkle some salt to taste.
  • Divide diced chicken among the potatoes and top off with some cheese.
  • Carefully place potatoes back onto a baking sheet. Bake for about 10 minutes.
  • Dice tomato and onion for pico de gallo. Place diced tomatoes and onion in a small bowl and add remaining pico ingredients. Mix well until all combined.
  • Take potatoes out of the oven and top off with pico de gallo, sliced jalapenos, diced avocado and chopped green onion. You can add some more cheese on to if desired.

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Twice Baked Potatoes with cheese, green onions, jalapenos, and avocado

Twice Baked Potatoes with cheese, green onions, jalapenos, and avocado

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Twice Baked Potatoes with cheese, green onions, jalapenos, and avocado

Some More Recipes From Me:

 Roasted Potatoes on a baking sheet

Chipotle Cilantro and Lime Toasted Potatoes

Chicken Bacon Ranch Loaded Potato Skins on a cutting board

Chicken Bacon Ranch Potato Skins

Chicken Cordon Bleu Baked Potato on a fork

Chicken Cordon Bleu BakedPotato

 

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

590 shares

Filed Under: 30 Minute Meals, Chicken, Dinner, Mexican and Tex-Mex Tagged With: baked potato, potato

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Marisa Franca @ All Our Way says

    January 9, 2016 at 7:36 am

    You can do so much with potatoes — not just for sticking in the oven then plopping some sour cream on them. Not only are your potatoes visually appealing they sound fantastic. The photos are beautiful. Do you take any the photos for your hubby?? Have a great weekend. It was beautiful in my section of Florida yesterday 🙂

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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