Loaded Mexican Chicken Stuffed Potatoes
https://foodloversmarket.co.za/recipes/loaded-stuffed-potatoes/
Who doesn’t love a baked potato? This loaded potato recipe is perfect to make when you grab that veg combo or pocket of potatoes from Food Lover’s! A filling of Mexican flavoured chicken and beans is loaded into perfectly baked potato and topped with homemade guacamole. These are a perfect weeknight meal, or serve them on a platter for friends.
You can easily make this meal vegetarian but replacing the chicken with mushrooms or additional beans.
Serves
4Prep Time
10 minutesCooking Time
40 minutesIngredients
- 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
Directions
- 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.
- In a medium sized bowl, combine all the ingredients and mash well until smooth.
