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Taco Chicken Stuffed Baked Potatoes

Ingredients

• 4 large baking potatoes
• 2 chicken breasts, diced
• 2 tablespoons Taco TexMex Seasoning (no salt)
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese (or a cheese of your choice)
• 1 cup canned black beans, rinsed and drained
• 1 cup sweetcorn (canned or frozen)
• 1 cup chopped tomatoes or pico de gallo
• 1/2 cup sour cream or Greek yogurt
• 1 avocado, sliced or diced
• Fresh coriander (cilantro) leaves for garnish
• Salt and pepper to taste
• Optional: Jalapeño slices or hot sauce for extra heat

Instructions

1. Bake the Potatoes:
   Preheat the oven to 200°C (400°F). Scrub the potatoes clean, prick them a few times with a fork, and rub them lightly with olive oil. Bake directly on the oven rack for 50-60 minutes, or until tender when pierced with a knife.

2. Cook the Taco Chicken:

   • Heat olive oil in a skillet over medium heat. Add the diced chicken and cook until lightly browned, about 5 minutes.
   • Sprinkle the taco seasoning over the chicken, stirring to coat evenly. Add a splash of water (about 1-2 tablespoons) to help distribute the seasoning and create a slight sauce. Cook until the chicken is fully cooked and tender.

3. Prepare the Toppings:

   • Warm the black beans and sweetcorn in a small saucepan or microwave.
   • Dice the tomatoes (or prepare pico de gallo). Slice the avocado and chop the coriander.

4. Assemble the Stuffed Potatoes:

   • Once the potatoes are done, let them cool slightly before slicing them open lengthwise. Gently fluff the insides with a fork.
   • Fill each potato with a generous layer of taco chicken, followed by black beans, sweetcorn, and shredded cheese.
   • Return the stuffed potatoes to the oven for 5-10 minutes, or until the cheese melts.

5. Finish with Toppings:

   • Remove the potatoes from the oven and top with chopped tomatoes, avocado, and a dollop of sour cream or Greek yogurt.
   • Garnish with fresh coriander and jalapeño slices if desired.