2 potatoes<br />
1 chicken breast, diced<br />
generous pinch of mild chilli powder<br />
¼ tbsp dried oregano<br />
1 tbsp olive oil<br />
salt and freshly ground black pepper<br />
1 large tomato, diced<br />
½ small red onion, diced<br />
1½ tbsp sour cream<br />
Tortilla chips<ol>
<li>Preheat the oven to 200°C/400°F. Prick the ordinary-size potatoes (not baking potatoes) with a fork. Brush with oil and sprinkle with salt. Bake in an oven for 45 to 55 minutes or until crisp on the outside and tender inside.</li>
<li>Meanwhile, mix the chicken with the chilli powder, oregano, ½ tbsp of the oil and some salt and pepper.</li>
<li>Heat the remaining oil in the pan and sauté the onion for 1 minute until it begins to soften. Add the chicken and sauté for about 4 minutes until cooked through. Stir in the diced tomato.</li>
<li>Cut a cross in the top of eack potato, spoon over the topping, add a blob of sour cream and decorate each opne with a tortilla chip.</li>
</ol>
Mexican Chicken Stuffed Baked Potato
Shake-up your jacket potato offering with this incredible filling, guaranteed to be the ultimate comfort food on a cold night.
