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STUFFED BAKED POTATOES
4 (10 to 12 oz. each) baking potatoes 1 1/4 c. Pace picante sauce, divided use 3 boneless, skineless chicken breasts cut in thin strips 1 sm. onion, chopped 2 cloves garlic, chopped fine 2 tbsp. vegetable oil 1/2 c. red and green bell pepper, thin strips GARNISHES: 1/2 c. sour cream 1/2 c. guacamole 1/4 c. black olives, sliced 1/2 c. shredded cheddar cheese Blue corn chips (for serving)
Bake potatoes at 375 degrees for 2 hours.
In large skillet cook chicken, onions, and garlic in oil about 5 minutes.
Add 1 cup picante sauce cook another 8 mintues, stirring often.
Add peppers and remaining, picante sauce, cook until heated.
Cut top of potato down center and across middle, push together to form well. Spoon 1/4 of chicken mixture on potato. Garnish with sour cream, guacamole, cheese and olives. Serve with blue corn chips.
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