You will want this recipe on repeat… my kids love it!
5 large russet potatoes
2 lbs cooked chicken, sliced or shredded
2 bell peppers, sliced
1 onion, sliced
2 Tbsp Avocado oil
shredded cheddar cheese
Greek yogurt or sour cream
green Onions, optl
mashed avocado, optl
tomatillo salsa, optl
1. Preheat oven to 425 degrees. Wash potatoes and poke with fork holes all around. Spray sheet pan w cooking spray. Place potatoes on sheet pan, spray w cooking spray, then top each potato with salt. Bake potatoes in oven for 1.5-2 hours. (You can make these the night before or in an instant pot if you are in a rush.)
2. Make your chicken. You can cook on the stove or bake. If you have leftover chicken from another meal that’s even better! (I used a whole chicken from frozen in my instant pot while potatoes were in oven.) For instant pot version, put entire chicken in instant pot, pour 2 cups water in pot, season chicken w your favorite seasonings. Put the lid on your instant pot, set to sealing, set time for 1.5 hours for a frozen chicken or 45 mins for a thawed chicken. Once chicken is finished release pressure on instant pot, open, and de-bone chicken to use on potatoes.
3. Heat 2 Tbsp avocado or olive oil in a cast iron skillet in med-high heat. Add sliced onions and bell peppers to hot pan and cook until caramelized.
4. Slice done potatoes in half lengthwise and add a Tbsp of butter all over and mash with fork. Add shredded chicken, cheese, caramelized onions & peppers, diced tomatoes, green onions, cilantro, mashed avocado, Greek yogurt, & salsa. Enjoy!