Chicken Fajita Spuds

Recipe from

Southern Living


2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/4 teaspoon ground red pepper
1/2 teaspoon salt
6 skinned and boned chicken breast halves
6 large baked potatoes
1 1/2 cups (6 ounces) shredded Mexican-style cheese blend, divided
1/2 cup sour cream
2 tablespoons butter or margarine
3 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Garnishes: chopped fresh cilantro, fresh cilantro sprigs


Combine first 4 ingredients; rub onto all sides of chicken breast halves. Place chicken in a lightly greased 13- x 9-inch baking dish, and let stand 15 minutes.

Bake chicken at 400° for 6 minutes on each side. Cut into strips.

Cut a 1-inch-wide strip from top of each baked potato. Carefully scoop out pulp, leaving shells intact; set shells aside. Mash pulp; stir in 1 cup cheese blend, 1/2 cup sour cream, butter, and next 3 ingredients. Spoon into shells, and place on a baking sheet.

Bake potatoes at 350° for 20 minutes. Sprinkle with remaining cheese blend, and top with chicken. Bake 5 more minutes or until cheese melts. Serve with sour cream and salsa. Garnish, if desired.

Molly Connally, Annandale, Virginia,

Southern Living

October 1996
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