Loaded Mexican Chicken Stuffed Potatoes

• 4 Potatoes
• 15ml (1 Tbsp) olive oil
• ½ onion, halved and sliced
• 1 garlic clove, minced
• 15ml (1 Tbsp) paprika
• 5ml (1 tsp) ground cumin
• 5ml (1 tsp) ground coriander
• 1.25 (1/4 tsp) cayenne pepper
• 1 chicken breast, cooked and shredded
• 60ml (1/4 cup) water
• 125ml (1/2 cup) red kidney beans
• 125ml (1/2 cup) Food Lover’s Whole Kernel Corn
• Salt and pepper, to taste

To Serve:

• 30 ml (2 Tbsp) sour cream (*optional)
• Fresh coriander, roughly chopped
• Fresh lime, cut into quarters

For the Guacamole:

• 1 ripe Fuerte avocado
• 15 ml (1 Tbsp) lemon juice
• 15 ml (1 Tbsp) fresh coriander, roughly chopped
• 1 small chili, finely chopped (optional)
• Salt and pepper, to taste

• Rub the potatoes with oil and wrap them in tinfoil. Place in a 180°C preheated oven and cook for 30 – 40 minutes or until a knife can easily cut into the potato.
• In the meantime, make the chicken filling. Heat the oil in a large saucepan over medium heat and add the onions. Sauté for 5 minutes or until slightly translucent, then add the garlic and cook for another minute or two.
• Stir in all the spices and shredded chicken. To loosen up the mixture, pour in the water and stir until combined
• Add the red kidney beans and corn and season with salt and pepper. Set aside.
• Once the potatoes are cooked through, cut a 3 cm slice lengthways down the potato, make sure not to slice it all the way through. Stuff the potato with the filling.
• Top with the guacamole and sour cream.
• Finish with a squeeze of the lime and a sprinkle of coriander, enjoy.

For the Guacamole:

• In a medium sized bowl, combine all the ingredients and mash well until smooth.