Buenos Dias Baked Potatoes Recipe

Buenos Dias Baked Potatoes Recipe
Buenos Dias Baked Potatoes Recipe photo by Taste of Home
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Buenos Dias Baked Potatoes Recipe

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Convenience products take the heavy labor out of this Tex-Mex baked potato entree.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 large baking potatoes
  • 1-1/2 cups frozen pepper strips
  • 1 medium onion, halved and thinly sliced
  • 1 tablespoon butter
  • 2 packages (6 ounces each) ready-to-use Southwestern chicken strips
  • 1 cup salsa con queso dip
  • 2 tablespoons canned chopped green chilies
  • 1 chipotle pepper in adobo sauce, minced
  • Optional toppings: salsa, sliced avocado and French-fried onions

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
In a large skillet, saute pepper strips and onion in butter until crisp tender. Stir in the chicken strips, queso dip, chilies, and chipotle pepper. Heat through.
With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Spoon chicken mixture over potatoes and serve with toppings of your choice. Yield: 4 servings.
Originally published as Buenos Dias Baked Potatoes in Simple & Delicious August/September 2012, p9

Nutritional Facts

1 stuffed potato (calculated without optional toppings): 524 calories, 11g fat (5g saturated fat), 73mg cholesterol, 1055mg sodium, 80g carbohydrate (8g sugars, 9g fiber), 29g protein.

  • 4 large baking potatoes
  • 1-1/2 cups frozen pepper strips
  • 1 medium onion, halved and thinly sliced
  • 1 tablespoon butter
  • 2 packages (6 ounces each) ready-to-use Southwestern chicken strips
  • 1 cup salsa con queso dip
  • 2 tablespoons canned chopped green chilies
  • 1 chipotle pepper in adobo sauce, minced
  • Optional toppings: salsa, sliced avocado and French-fried onions
  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
  2. In a large skillet, saute pepper strips and onion in butter until crisp tender. Stir in the chicken strips, queso dip, chilies, and chipotle pepper. Heat through.
  3. With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Spoon chicken mixture over potatoes and serve with toppings of your choice. Yield: 4 servings.
Originally published as Buenos Dias Baked Potatoes in Simple & Delicious August/September 2012, p9

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