Spicy Chicken Fajita Taco Potatoes
This recipe features tender baked potatoes loaded with flavorful chicken fajita filling, topped with melted Pepper Jack cheese and your favorite taco toppings for a satisfying meal.
Equipment
- Oven
- Fork
- Measuring spoons
- Measuring cups
- Large skillet
- Spatula
- Knife
- Cutting board
Ingredients
Main Ingredients
- 4 medium Russet potatoes
- 1 tbsp olive oil plus extra for potatoes
- 1 lb boneless, skinless chicken breast thinly sliced
- 1 large bell pepper any color, thinly sliced
- 1 medium onion thinly sliced
- 2 tbsp fajita seasoning store-bought or homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, pinch of cayenne
- 1/4 cup water or chicken broth
- 1 cup shredded Pepper Jack cheese
Optional Toppings
- Sour cream
- salsa
- guacamole
- chopped cilantro
- pickled jalapeños
Instructions
Cooking Instructions
- Preheat oven to 400°F (200°C). Prepare potatoes by poking holes, rubbing with olive oil and salt, then bake until tender (45-60 minutes).
- While potatoes bake, heat 1 tbsp olive oil in a skillet over medium-high heat. Add sliced chicken breast and cook until lightly browned (3-4 minutes).
- Add sliced bell pepper and onion to the skillet; sauté for 5-7 minutes until tender-crisp.
- Stir in fajita seasoning and water or chicken broth, then simmer for 3-5 minutes to meld flavors and thicken the sauce.
- Once potatoes are cooked, carefully slice them lengthwise without cutting all the way through, then fluff the insides with a fork.
- Generously spoon the chicken fajita mixture over each prepared potato.
- Top each potato with about 1/4 cup of shredded Pepper Jack cheese.
- Return potatoes to the oven or place under the broiler for 5-8 minutes, or until the cheese is bubbly and melted, watching carefully to prevent burning.
- Carefully remove from oven; garnish with desired toppings like sour cream, salsa, guacamole, cilantro, or pickled jalapeños before serving immediately.
Notes
For an extra kick, add a pinch of cayenne pepper to your fajita seasoning. Ensure potatoes are fully tender before slicing to avoid tearing. Serve immediately while hot and cheesy.