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Mexican Chicken Stuffed Baked Potato

Shake-up your jacket potato offering with this incredible filling, Mexican Chicken Stuffed Baked Potato, guaranteed to be the ultimate comfort food on a cold night.

Fancy an alternative to traditional spuds? Try these Stuffed Sweet Potatoes with Bacon

Prep Time: 20 minutes
Cook Time: 55 minutes
Makes: 2 potatoes
Great for:  Kids 2-4 Years Kids 4+ Years
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2 potatoes
1 chicken breast, diced
generous pinch of mild chilli powder
¼ tbsp dried oregano
1 tbsp olive oil
salt and freshly ground black pepper
1 large tomato, diced
½ small red onion, diced
1½ tbsp sour cream
Tortilla chips
  1. 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.
  2. Meanwhile, mix the chicken with the chilli powder, oregano, ½ tbsp of the oil and some salt and pepper.
  3. 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.
  4. 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.

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