This is one of my “set it and forget it recipes.” It involves multiple shortcuts because I believe we could all use the occasional break from toiling in the kitchen. Thanks for joining me. I hope you enjoy it!
Chicken Fajita Baked Potato
This dish will require minimal effort on your part, but I believe you’ll be highly satisfied with the finished product. Feel free to print the recipe. Let’s get started.
- 1 Russet potato
- 1/3 cup diced rotisserie chicken breast
- 1/4 cup sauteed three pepper (red, green, and yellow bell pepper) and onion blend ((For this recipe, I use the frozen 3 pepper and onion blend from my grocer's freezer.) Sautee the pepper/onion blend according to the package instructions.)
- 1/4 cup+1 tbsp shredded Colby-Jack cheese (Freshly grated cheese melts better. Add more cheese according to your preference.)
- 2 tsp olive oil
- 1+1/4 tsp kosher salt ((The additional 1/4 teaspoon of kosher salt will be used to season the flesh of the potato.))
- 1/8 tsp black pepper
- 1/4 tsp fajita or southwest seasoning ((or season to taste))
- sour cream to taste
- butter to taste
Preheat your oven to 400°.
Gently clean the skin of the potato with a cloth and water. Make sure that you dry it as much as possible.
Using a fork or paring knife, poke 8-12 deep holes in the potato. The holes will allow it to release steam as it bakes.
Brush or rub the entire potato with olive oil and sprinkle 1 teaspoon of kosher salt over the skin of the potato.
Place the potato on a baking sheet with a wire rack or on a baking sheet that is lined with parchment paper.
Bake it for 1 hour, or until the skin is crisp and the flesh feels soft. If you use a baking sheet that is lined with parchment paper, I recommend that you turn the potato 30 minutes into baking to ensure that it bakes evenly.
Cut the potato open (by splitting it down the middle and avoiding cutting all the way through). Fluff the potato and season it with the remaining salt and black pepper. Thoroughly mix in the butter, sour cream, and half of the (1/4 cup) shredded cheese blend.
Apply the remaining half of the (1/4 cup) shredded cheese blend to the top of the potato contents.
Toss the rotisserie chicken and bell pepper/onion blend with southwest/ fajita seasoning. Then apply the rotisserie chicken and bell pepper/ onion blend to the top of the shredded cheese and potato contents.
Top the chicken and pepper/ onion blend with the remaining tablespoon of the shredded cheese. Place the potato back into the oven and broil for about one minute on low, or until the cheese on top is melted.
Top with salsa, or whatever topping you like. Enjoy!