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{Easy Family Meals} Chicken Fajita Stuffed Baked Potatoes

Author: Kimber

Ingredients

  • 2 Medium Russet Baking Potatoes
  • 1 1/2 lb Boneless Skinless Chicken Breast thinly sliced
  • 1 Red Onion thinly sliced
  • 1/2 Red Bell Pepper thinly sliced
  • 1/2 Green Bell Pepper thinly sliced
  • 1 Kraft Tex-Mex Chicken Fajita Recipe Makers Kit
  • 4 oz Kraft Sharp Cheddar Cheese
  • 1/4 Cup Sour Cream
  • Cilantro
  • Butter
  • Salt

Instructions

  • Wash the potatoes and season with butter and salt.
  • Wrap each potato in foil and place in a lined crockpot to cook on low for 8 hours
  • Cook the chicken in a skillet over medium high heat with half of the simmer sauce until cooked through.
  • Add the vegetables with the remaining simmer sauce and cook 3-5 additional minutes or until the veggies are tender.
  • Cut the potatoes open and fluff with a fork.
  • Add 1/4 of the cheese, layer with the meat mixture and top with 1/4 more cheese on each potato.
  • To finish add a dollop of sour cream, drizzle with the Chipotle & Tomato Salsa and sprinkle with fresh chopped cilantro.