Fajita Topped Baked Potatoes
Fajita Topped Baked Potatoes
Makes 4 servings
Ingredients:
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
Preparation:
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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