Chicken Taco Twice-Baked Potatoes
Is your chicken raised by a Canadian farmer? Mine is! Look for the “Raised by a Canadian Farmer” logo on the chicken at your grocery store. Not all stores have adopted it yet so you may not see it. If you don’t, consider asking the store to add the logo to their chicken. Consumers like us want to know where their food comes from. I know that Canadian chicken is raised to the highest quality standards in both food safety and animal care. I buy Canadian chicken on every grocery trip because we eat it so often here.
And yes, I have another yummy chicken recipe coming your way! This time, I’ve made Chicken Taco Twice-Baked Potatoes made with ground chicken. It may look elaborate to make, but it’s actually quite easy.
Baking potatoes work best, in my opinion, for these twice-baked recipes. The skin is a little tougher than the new potatoes and they hold their shape nicely. The potato becomes an edible bowl for your taco mixture.
After the potatoes have baked for an hour, you’ll want to let them cool off before you try and scoop out the inside. I was a little impatient the first time I made these and tried to handle the potatoes too soon after removing from the oven. Not my finest moment. Let them cool while you make the taco mixture and they’ll be the perfect temperature by the time you are done!
The best part is what’s inside: chicken mixed with onions and lots of taco seasoning. I could eat the chicken taco mixture on it’s own. It has just the right amount of flavour. It’s not too spicy and I probably would have added a little more seasoning if it were just me eating it. I adore spicy foods.
You’ll only need to bake them (the second time) for a few minutes. Everything is cooked so you are basically putting them into the oven to melt that cheese. Because you need that ooey gooey cheese on top!
Chicken Taco Twice-Baked Potatoes
A delicious side your family will love! Potato shells are stuffed with seasoned chicken taco mixture and loaded with cheese and toppings.
- 8 baking potatoes, washed, not peeled
- 1 to 2 tbsp olive oil
- 2 lbs ground chicken
- 3 tbsp taco seasoning
- 1 onion, chopped
- 1/2 cup cheddar cheese, shredded
- Sour cream
- 1 large tomato, chopped
- 2 green onions, chopped
- Preheat oven to 400F. Poke holes in potatoes with a fork. Rub each potato in olive oil. Place on a baking sheet and bake for 1 hour. Remove from heat and let cool 15 to 20 minutes.
- Cook ground chicken and onions in a frying pan over medium heat, stirring frequently, about 7 to 9 minutes. Stir in taco seasoning and cook for an additional 2 to 3 minutes. Remove from heat and set aside.
- Cut the top of the potatoes lengthwise and carefully spoon out the inside of the potato. Save the insides to eat later, if you wish.
- Fill potato shells with taco mixture, about 3 to 4 tbsp per potato. Sprinkle with cheddar cheese.
- Bake at 350F for 5 to 7 minutes, or until cheese is melted and potatoes are hot.
- Garnish with sour cream, tomatoes and green onions, if desired.
I garnished our potatoes with a dollop of sour cream, chopped fresh tomatoes and green onions.
Now the question is do you eat the filling first and the potato last or do you eat the potato with the filling together? I’m the type that jumps right in. I want to taste everything together.
Have you ever tried ground chicken in your tacos?
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.