Directions
- 1Bake potato with oil and a little sprinkle of salt for 1 hour, at 400°F (200°C).
- 2Once potatoes have cooled a little bit, enough to handle them without burning yourself, cut them in half.
- 3Scoop potato filling out of potato, carefully and place in a bowl.
- 4Add chicken, spices, corn, and cheeses to the bowl.
- 5Mix all the ingredients together.
- 6Place the mixture evenly into the potatoes.
- 7Add extra cheese on top if you’d like.
- 8Place back in oven at 425°F (220°C) for 12-15 minutes or until cheese has melted.
- 9Add a drizzle of chipotle mayo, cotija, cilantro and extra tajin.
Ingredients
- 1 potato
- 0.5 cup chicken
- 0.33 cup corn
- 0.25 cup shredded cheese
- 2 tbsp cream cheese
- 0.25 tsp garlic powder
- 0.5 tsp tajin
- 1 pinch chili powder
- 1 pinch paprika
- 0.25 tsp salt
- 1 tbsp green onions
- 1 tbsp cilantro
- oil
- cotija
- chipotle mayo
Equipment
knifebowlspoonfork
Tips
- Broil for the last couple of minutes if preferred
Related recipes
Pozole Verde de Pollo
Mexican · Soup
Green Chicken Enchilada Soup
Mexican · Soup
One Pan Chili Mac
Mexican · Soup
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup