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Buenos Dias Baked Potatoes

 Buenos Dias Baked Potatoes
Convenience products take the heavy labor out of this Tex-Mex baked potato entree.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 stuffed potato (calculated without optional toppings) equals 524 calories, 11 g fat (5 g saturated fat), 73 mg cholesterol, 1,055 mg sodium,

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Buenos Dias Baked Potatoes (continued)

Nutritional Facts: 80 g carbohydrate, 9 g fiber, 29 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.