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1
Preheat oven to 400 F. Pierce each potato several times with a knife.
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2
Place potatoes directly on the oven rack.
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3
Bake for 40-50 minutes, or until fork tender.
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4
Remove them from the oven and allow the potatoes to cool long enough so they can be easily handled, about 10-15 minutes.
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5
Cut the potatoes in half lengthwise.
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6
Using a spoon, scoop out the flesh, leaving 1/4-inch of flesh intact.
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7
Set the oven to broil.
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8
Line the potato skins on a baking sheet skin side up.
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9
Brush each potato with melted butter.
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10
Turn over the potatoes and brush the innards with melted butter and season each potato with a pinch of salt and pepper.
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11
Flip the potatoes and broil them skin side up for 1 minute.
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12
Using tongs, flip the potatoes over and broil flesh side up for one minute.
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13
Remove the potatoes from the oven.
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14
Add a sprinkle of cheese to each potato.
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15
Set them aside while you prepare the filling (recipe below).
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16
Fill each potato with the chicken fajita mixture.
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17
Add an extra pinch of cheese to the top of each potato.
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18
Place the potatoes under the broiler for 2-3 minutes, or until the cheese is melted.
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19
Top with green onions.
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20
Add your choice of additional toppings: sour cream, salsa and/or avocado chunks.
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21
For the chicken fajita stuffing:
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22
Heat half of the oil in a skillet over medium heat.
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23
Season each side of the chicken breast with 1 teaspoon of taco seasoning and a generous pinch of salt and pepper.
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24
Place the chicken in the hot skillet.
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25
Cook on each side for 6-7 minutes, or until the internal temperature reaches 160 F.
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26
Remove the chicken from the pan and turn the heat down to medium-low.
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27
Add remaining oil to the pan.
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28
Once the oil is heated, add the chopped peppers and onions.
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29
Sprinkle with a generous pinch of salt and the remaining 2 teaspoons of taco seasoning.
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30
Cook, stirring occasionally, until the peppers are tender, about 5 minutes.
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31
While the peppers are cooking, chop the chicken into small pieces.
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32
Take the pan off the heat when the peppers are done and stir in the chopped chicken.
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33
Season the mixture with salt and pepper to taste.
