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Fajita Stuffed Spuds with a Black Bean Salsa

Here's how you make Fajita Stuffed Spuds with a Black Bean Salsa
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  • Servings: 6-12
  • Prep: 15m
  • Cook: 1h
    • The following recipe serves 6-12 people.

Ingredients

The ingredients are:
  • FILLING
  • 3 boneless skinless chicken breasts, small diced
  • 1 small red pepper, small diced
  • 1 small green pepper, small diced
  • 1 small onion, small diced
  • 1 tablespoon lime juice
  • 1 teaspoon fajita mix/seasoning
  • 1 tablespoon olive oil
  • POTATOES
  • 5 to 6 potatoes (small-medium baking potatoes, russet or something similar)
  • Olive oil or vegetable oil
  • Salt and pepper
  • BLACK BEAN SALSA
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup corn, thawed (frozen works great)
  • 1/4 cup red onion, fine diced
  • 1 garlic clove, minced
  • 1 small jalapeno, minced (seeds and ribs removed)
  • 2 tablespoons fresh lime juice
  • 1/2 tablespoon cilantro, minced
  • 1/2 teaspoon fajita seasoning
  • Garnish: sour cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Salsa ... Add the beans, corn, onion, garlic, jalapeno, lime juice, fajita seasoning, and cilantro to a bowl and mix to combine. Cover, and refrigerate 1-2 hours before serving.

  • Step 2: Filling ... Bring the oil in the saute pan to medium high heat. Then, add the chicken, peppers, and onions with the fajita seasoning, and saute until the chicken is golden brown and the vegetables are tender. This should take about 4-6 minutes stirring often. Remove to a small bowl to cool.

  • Step 3: Potatoes ... Poke each potato one time with a fork. Rub each potato with oil and season with salt and pepper. Then bake on the middle shelf of the oven for 30-40 minutes at 350 degrees, until fork tender. You want the potatoes soft, and a knife to be inserted easily; yet, you don't want them too soft - they need to retain their shape, as they will be cooked again once stuffed. Remove and let cool.

  • Step 4: Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out about half of the potato in each half. Remember, these are not potato skins, but stuffed potatoes. Make sure to save that potato; you can make croquettes, dumplings, or use in soups. Just freeze for later.

  • Step 5: Stuff ... Fill the potato halves with the cooled chicken, pepper and onion mixture. Add the potatoes to a baking sheet lined with parchment paper or foil.

  • Step 6: Bake .. Preheat the oven to 350 degrees, and bake for 20-30 minutes covered lightly with foil until the chicken filling and potatoes are heated through.

  • Step 7: Serve ... Plate the stuffed potatoes, top with the chilled black bean and corn salsa; and, garnish with a dollop of sour cream if you want. ENJOY!

  • Step 8: NOTE: The filling can be made a day or 2 in advance; you can make the salsa a day in advance as well. And ... you can even stuff the potatoes, and refrigerate until ready to reheat, up to a day ahead of time. Just bring to room temperature before reheating. Bake and then garnish with the salsa. A great make ahead dish.

We hope you enjoy this recipe!

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