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Ingredients
- 4 large baking potatoes
- 1 jar (16 ounces) black bean and corn salsa
- 1 package (6 ounces) ready-to-use grilled chicken breast strips
- 1 cup cubed process cheese (Velveeta)
- 1 medium tomato, chopped
- Optional toppings: chopped green onions, sliced ripe olives and sour cream
Details
Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from tasteofhome.com
Preparation
Step 1
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted.
Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.
Yield: 4 servings.
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