Chicken Fajita Potatoes
Guacamole Mash
Ingredients
- 6 small russet potatoes, scrubbed
- 1 red bell pepper, chopped
- 1 (8-oz) pkg sliced mushrooms
- 2 Tbsp butter
- 1 deli rotisserie chicken, shredded (or use canned chunk chicken)
- 1 Tbsp taco seasoning mix
- 1½ cups shredded Cheddar cheese (or other shredded cheese)
- 1 (16-oz) container fresh salsa
- 1 (8-oz) carton sour cream
Instructions
- Preheat oven to 400°F. Prick potatoes, and bake 1 hour or until tender.
- Sauté bell pepper and mushrooms in butter in a large skillet until tender. Add chicken and taco seasoning; cook 1 minute, stirring to blend. Mix in cheese.
- Cut a lengthwise slit down the middle of each potato; press to open. Spoon chicken mixture onto each potato.
- Top each stuffed potato with desired amount of salsa, sour cream, and Guacamole Mash recipe.
Side Dish Ingredients
- 2 avocados, halved
- 1 small lime, halved
- ¼ tsp salt
- ⅛ tsp pepper
- 1 Tbsp mayonnaise or sour cream (optional)
Side Dish Instructions
- Mash avocados with a squeeze of lime juice, salt, pepper, and, if desired, mayo or sour cream. Season with additional salt to taste.
- Serve as a topping for Fajita Potatoes recipe.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
