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LarryTheCucumber 08-03-2006 11:24 PM

Fajita Topped Baked Potatoes
Fajita Topped Baked Potatoes

Makes 4 servings


1 tablespoon lime juice
1 clove garlic, minced
salt to taste
1/2 teaspoon oregano, crushed
8 ounces boneless chicken breast, sliced
1 teaspoon vegetable oil
tomato wedges, green pepper strips and diced onion
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon pepper
4 Washington Russet potatoes, baked
low fat sour cream or prepared guacamole dip, optional


Combine lime juice, garlic, oregano and salt to taste. Add chicken, mix well. Marinate in refrigerator 20 to 30 minutes.

Sauté chicken in vegetable oil in a non-stick pan until lightly browned. Add vegetables, salt, chili powder and pepper; cook until peppers are crisp-tender.

Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open. Top each with one-fourth of chicken mixture. Top with sour cream or guacamole, if desired.

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