Southwestern Loaded Baked Potatoes

Loaded baked potatoes are a beloved side to a steak dinner in our house, but the nutrition stats of the bacon laden, cheese filled and sour cream drenched potatoes are not so stellar. I came up with this healthier version of a loaded baked potato, with a southwestern flare, that can serve as a meal in itself!

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As you know, I am all about quick, easy, nutritious meals for my family. It can be tough to get a healthy meal on the table after a full day at work, after school activities and a busy toddler grabbing at your legs saying they are hungry NOW! I actually prepped the potatoes and chicken in advance, which saves two hours of valuable time on those busy nights.

For the chicken, I placed a package (~1 pound) of boneless skinless chicken thighs into the crockpot with about 3/4 cup of chicken broth. Cook on high for 2 hours or until fully cooked. Shred the chicken with two forks and add ~3/4 cup salsa and stir until combined.

Bake the potatoes at 375 for an hour- or until fully cooked.

Cut the potato in half (lengthwise), top with chicken, avocado, sour cream, salsa, black beans and cheese as desired!

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Southwestern Loaded Baked Potatoes
 
Prep time
Total time
 
Author:
Serves: 4 potatoes
Ingredients
  • 4 Potatoes- Russet or Sweet potato would work best
  • 1 lb boneless, skinless chicken thighs
  • ¾ cup chicken broth
  • 1 cup black beans
  • 1 avocado
  • ¾ cup salsa +more for topping
  • shredded cheddar cheese for topping
  • sour cream for topping
Instructions
  1. Preheat oven to 375
  2. Cook chicken in crockpot with chicken broth until fully cooked- about 2 hours on high. Remove from crockpot and shred with two forks. Combine with salsa and set aside.
  3. Bake potatoes for 1 hour or until fully cooked.
  4. Cut potatoes lengthwise. Top with chicken, beans, avocado, cheese, sour cream and salsa as desired.

southwestern potato collage

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