Southwest Chicken Stuffed Potato
4 large baking potatoes
1 green bell pepper, cut in 1/2" pieces
1/2 cup coarsely chopped onions
2 tablespoons vegetable oil
1 package taco seasoning mix
2 cups cubed cooked chicken breast
1/2 cup shredded Colby/Jack cheese
1 4 oz. can diced green chilies
1 cup salsa
sour cream, optional
Scrub potatoes with a brush. Prick skins with a fork. Place potatoes in
microwave-safe 9-inch pie plate. Micro-cook on 100% power for 15-18 minutes
or till tender, turning dish twice. Meanwhile, in a medium saucepan cook
bell pepper and onion in hot oil over medium heat till tender. Add taco
seasoning. Cook and stir for 1 minute. Stir in chicken and green chilies.
Cut a lengthwise slit in the top of each potato. Press potatoes open. Divide
chicken mixture among potatoes. Top with cheese.
Cover; cook on high 5 to 7 minutes or till heated through. Serve with sour
cream, if desired.