Chicken Taco-Stuffed Baked Potatoes
Taco-seasoned shredded chicken loads up baked potatoes for a fun "Taco Night."
Ingredients
Wet Rub:
- 2 tablespoons taco seasoning, my DIY Taco Seasoning, or a 1-ounce store-bought packet
- 2 tablespoons oil
- 1 tablespoon lime juice
- 1 1/2 tablespoons kosher salt, or to taste
- freshly-cracked black pepper, to taste
- 2 - 3 tablespoons low-sodium chicken broth
- 1 - 2 teaspoons crushed red pepper flakes, optional
- 2 chicken breasts, flattened slightly if very thick
Potatoes:
- 4 baking potatoes, scrubbed
- 3 tablespoons oil, divided
- kosher salt, to taste
- freshly-cracked black pepper, to taste
Toppings:
- Butter
- Shredded cheese
- Queso
- Sour cream/crema
- Salsa
- Jalapenos
- Sliced green onions
Instructions
- Pour the taco seasoning, oil, lime juice, and salt and pepper to taste in a zip-top bag, and seal. “Massage” the bag to distribute the marinade evenly. It will be paste-like. If you want the marinade more fluid, add more stock.
- Place the chicken breasts in the bag. Massage the bag to thoroughly and evenly coat the chicken.
- Marinate the chicken in the refrigerator for at least 30 minutes, up to 2 hours.
- Preheat the oven to 425 degrees. Prick the potatoes all over with a fork.
- Rub the potatoes with 2 tablespoons of the oil, salt and pepper to taste.
- Bake the potatoes in the preheated oven for 45 minutes to an hour, or until a fork pierces easily to the center of the potato. See Notes for alternative cooking methods.
- If you can time it, in the last 20 minutes of the potatoes cooking, remove the chicken from the marinade (discard marinade).
- In a skillet or shallow pan, heat 1 tablespoon of oil. Saute the chicken breasts, browning both sides, and cooking until a thermometer reads 165 degrees. Remove the chicken to a cutting board. Rest for about 10 minutes.
- Using two forks, shred the chicken, cover and keep warm. Alternatively, you can thinly slice the chicken.
- When the potatoes are finished cooking, remove them from the oven, carefully (potatoes will be HOT) cut a slit in the top of each one and top as desired.
- Serve hot and enjoy!
Notes
You can cook your potatoes in the air fryer or the slow cooker. Honestly, I love using the slow cooker to make “baked” potatoes. It’s so convenient! Either way you choose to cook them, coat them in oil, salt, and pepper. See links for some of my favorite cooking methods. Please, keep in mind cooking time will vary according to the size of your potatoes and also the brand/model of your appliance.
Slow cooker method by wellplated.com.
Air fryer method by natashiaskitchen.com.
There is not a nutritional chart to this recipe. There are so many varying ingredients that it would be impossible to give a good guesstimate. Please, calculate for yourself if needed.
Tried this recipe?Let us know how it was!