Description
Chicken taco loaded baked potatoes are an excellent way to repurpose leftover shredded chicken. If you've made my Instant Pot shredded chicken, use 1 cup of that for this recipe. Or you can mix 1 tablepsoon of taco seasoning with 1 cup of your own plain (unseasoned) shredded chicken. Serve with a small salad or bowl of soup (like this smoky black bean soup) on the side.
Ingredients
Units
Scale
- 4 baked potatoes (see note below)
- 2 tbsp salted butter, cut into 4 pieces
- Kosher salt and freshly ground black pepper
- 1 cup (from 2 thighs) shredded taco chicken *see note below*
- 1/4 cup shredded sharp cheddar cheese, divided
- Sour cream
- A few chives or 1/2 scallion, sliced
- Small handful Fritos chips, roughly crushed up (optional)
Instructions
- Slice the baked potatoes open on the top lengthwise with a long cut and horizontally with a short cut. Push the ends together to open up the potatoes. Sccop out a few tablespoons of each potato into a bowl. Use the extra potato to make a small portion of loaded mashed potatoes with some of the filling ingredients.
- Add a pat of butter and a sprinkle of salt and pepper to the inside of each potato. Divide the shredded chicken between the potatoes (about ΒΌ cup for each) and then top with some shredded cheddar, sour cream, chives or scallions, and some crushed Fritos. Serve while the potatoes are still hot.
Notes
- Feel free to bake your potatoes using your preferred method. However, if you’re tired of your plain ol’ baked potatoes and want crispy skins and fluffy insides every single time you make them, or you need to know how to make baked potatoes, you must try my tried and true oven baked potato recipe.
- If you don’t have an Instant Pot to make my shredded taco chicken recipe, you can mix plain shredded chicken from a rotisserie chicken or your own leftover chicken with 1 tbsp store-bought or homemade taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Main Dishes
- Cuisine: Tex-Mex
