Fajita Potatoes Recipe

Name: Fajita Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Baking Potatoes; Canola Or Vegetable Oil, For Coating Potatoes; Kosher Salt; 1 Tablespoon Olive Oil; 1 whole Onion, Sliced; 1 whole Green Bell Pepper, Sliced; 1 whole Red Bell Pepper, Sliced; 2 Tablespoons Fajita Seasoning; 1/4 cups Water; 1 whole Lime, Juiced; 1 cup Shredded Cheese (Monterey Jack, Cheddar, Etc.); 2 cups Cooked, Shredded Chicken; Green Onions, For Garnish; Cilantro For Garnish; 6 ounces, weight Fat Free Greek Yogurt, Plain; 1/2 teaspoons Adobo Sauce (more To Taste); 1/2 whole Adobo Pepper, Chopped; 1/2 Lime, Juiced; Salt To Taste

Servings: persons

4 whole Baking Potatoes
Canola Or Vegetable Oil, For Coating Potatoes
Kosher Salt
1 Tablespoon Olive Oil
1 whole Onion, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Red Bell Pepper, Sliced
2 Tablespoons Fajita Seasoning
1/4 cups Water
1 whole Lime, Juiced
1 cup Shredded Cheese (Monterey Jack, Cheddar, Etc.)
2 cups Cooked, Shredded Chicken
Green Onions, For Garnish
Cilantro For Garnish
6 ounces, weight Fat Free Greek Yogurt, Plain
1/2 teaspoons Adobo Sauce (more To Taste)
1/2 whole Adobo Pepper, Chopped
1/2 Lime, Juiced
Salt To Taste

1
Preheat the oven to 350 degrees F.
2
Wash and dry the potatoes.
3
Pierce each potato about 5 to 8 times with a fork.
4
Toss the potatoes with canola or vegetable oil in a large bowl until they have a light coating of oil.
5
Sprinkle with kosher salt.
6
Place the potatoes directly on the oven rack.
7
Bake for 1 hour, or until the skin is crisp and the potato is soft when tested with a knife.
8
Meanwhile, in a large skillet, heat the olive oil over medium heat.
9
Add the sliced onion and peppers.
10
Saute until tender and browned.
11
Add the fajita seasoning, water, and lime juice.
12
Saute until the liquid has absorbed, stirring occasionally.
13
In a small bowl, prepare the sauce.
14
Combine the yogurt, adobo sauce, chopped adobo pepper, and lime juice.
15
Stir to combine.
16
Taste for seasoning and salt appropriately.
17
You can add more adobo sauce if you like it extra spicy.
18
To serve, cut a baked potato down the center and top with the shredded cheese, chicken, pepper mixture, green onions, cilantro, and adobo sauce.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 whole Baking Potatoes, Canola Or Vegetable Oil, For Coating Potatoes, Kosher Salt, 1 Tablespoon Olive Oil, and more.

Yes, Fajita Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fajita Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions