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.