Mexican-Like Chicken Stuffed Baked Potatoes

In the late 70s/early 80s, there was a restaurant in Dallas called either the Baked Potato or the Stuffed Potato, I don’t remember exactly.   But they served 1 lb baked potatoes with a choice of stuffings; traditional, shish kebab, broccoli and cheese, etc.  Very trendy and for a while, like potato skins, every home cook had her/his own version.  Of course my husband, I-don’t-do-trends, continued to prefer the traditional butter, sour cream, and bacon bits with a steak on the side.  So New York/Catskills/Irish.   But if I stuffed the potato with any good leftover stew/meat with sauce, he enjoyed that.   Could he be a young M. Parret?  Oh well, I’m used to him now and he speaks English.

Chicken Stuffed Baked Potatoes

1/2 onion, chopped

2 large garlic cloves, chopped

1/2 red bell pepper, diced

2 tbsp butter

3 grilled chicken breasts, cubed

2 tbsp fresh parsley, chopped

1/2 tsp oregano

1/2 tsp salt

1/2 tsp pepper

3 tbsp tomato puree

1 tsp chili powder

1tsp chipolte powder

1/2 cup grated cheese

1/2 cup sour cream

3 large baked potatoes

Saute the onion, garlic and bell pepper in the butter until soft.  Add the chicken, parsley, oregano, salt, pepper, puree, chili powder, chipolte powder, cheese, sour cream and blend well.

Cut a thin piece off the top of each potato and hollow out, adding the potato flesh to the chicken mixture.   Blend well and then stuff the potato shells.   Top with grated cheese and bake at 375 degrees for about 20 minutes.

Jade and I found some miniature vegetable cutters in the drawer and played around a little.   Hope you like our decorations.

Stuffed baked potatoes on Foodista

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Mexican, Recipes, Vegetables and tagged , , , , , , , . Bookmark the permalink.

8 Responses to Mexican-Like Chicken Stuffed Baked Potatoes

  1. Those are some great looking potatoes. This would be such a great way to eat my taco leftovers too!

  2. Jenn E. says:

    Yum. I haven’t had a baked potato in ages. Like the previous commenter said, leftovers would be great in these. A wonderful blank canvas for any variety of fillings. I especially love this Mexican Chicken filling. I will have to try this soon.

  3. So… it is 11 pm here and I just checked to see if I had potatoes. Get what I’m saying?

    God, amazing!

  4. Pingback: Mexican Cooking Tools

  5. Pingback: chicken-less stuffed baked potatoes — the tolerant vegan

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