Chicken Taco Twice Baked Potatoes

Chicken Taco Twice Baked Potatoes
You Can Pretty Much Stuff A Baked Potato With Almost Anything, And It Taste Delish!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients
4 large Idaho baking potatoes
1 small Rotisserie chicken, white meat shredded
1 small onion, sliced thin
3 tbsp butter
1/2 cup sour cream + garnish
1/2 cup tomatoes, diced
1/4 cup green onions, chopped + garnish
1/2 cup black olives, sliced
1 cup lettuce, shredded
1 cup shredded Mexican blended cheese
1 tbsp taco seasoning
2 tbsp olive oil
4 tbsp guacamole
salt
pepper

Cooking Tools

Medium skillet

Medium mixing bowl

Sheet pan 

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Directions
Preheat oven 425 Degrees F. Place clean and dried baking potatoes directly on the oven rack and bake for 1 hour and 15 minutes. While the potatoes are baking, shred cooked chicken.  In a skillet on medium heat, add olive oil and onion slices and saute for 15 minutes until tender.  Add chicken to the skillet with the onions and sprinkle with taco seasoning.  Continue to saute on low heat and adjust seasoning as necessary. Set chicken aside and keep warm until needed.  Once the potatoes are cooked, remove from oven with oven cloves.  Slice 1/4 top portion from the potato and scoop out filling from the potatoes and place in mixing bowl.  Using a fork, break down the cooked potato in the mixing bowl and add green onions, butter and sour cream.  Mix until well blended, salt and pepper to taste.  Place potato filling back into the potato shells and level off at the top, and place on baking sheet.  Bake back in oven for additional 15-20 minutes. Remove potatoes and top with the shredded chicken, lettuce, tomatoes, olives, shredded cheese. Top with a dollop of guacamole and sour cream.
Serves 4