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!


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!


Southwestern Loaded Baked Potatoes
Prep time
Total time
Serves: 4 potatoes
  • 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
  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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