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.
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