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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 teaspoons ground cumin |
1 teaspoon dried oregano, crushed |
1/4 teaspoon ground red pepper |
1/2 teaspoon salt |
6 skinned and boned chicken breast halves |
6 large baked potatoes |
1 1/2 cups (6 ounces) shredded mexican-style cheese blend, divided |
1/2 cup sour cream |
2 tablespoons butter or margarine |
3 tablespoons milk |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
garnishes: chopped fresh cilantro, fresh cilantro sprigs |
Directions:
1. Combine first 4 ingredients; rub onto all sides of chicken breast halves. Place chicken in a lightly greased 13- x 9-inch baking dish, and let stand 15 minutes.
2. Bake chicken at 400° for 6 minutes on each side. Cut into strips.
3. Cut a 1-inch-wide strip from top of each baked potato. Carefully scoop out pulp, leaving shells intact; set shells aside. Mash pulp; stir in 1 cup cheese blend, 1/2 cup sour cream, butter, and next 3 ingredients. Spoon into shells, and place on a baking sheet.
4. Bake potatoes at 350° for 20 minutes. Sprinkle with remaining cheese blend, and top with chicken. Bake 5 more minutes or until cheese melts. Serve with sour cream and salsa. Garnish, if desired.
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