Mexicano Pollo Spud Easy Dinner Recipe

Growing up it seemed like we had some form of potatoes as a side dish to dinner.  We didn’t really have rice or pasta because my mom wasn’t a huge fan of either.  I’ve had potatoes cooked almost every way possible and a baked potato is still one of my top favorite ways to eat them.  I even wrote a whole post about it here on how to cook the most perfect baked potato.  Super crispy skin with a very tender inside!  Mexicano Pollo Spud - easy dinner recipe

I’ve come to love making baked potatoes not as a side, but as the main course by adding sensational toppings to it!  I’ve tried chili and cheese, broccoli cheese soup and this Mexicano Pollo Spud.

Mexicano Pollo Spud - easy dinner recipe from My Name is Snickerdoodle

All of the flavors combine well with each other and is a completely satisfying meal.  Mexicano Pollo Spud - easy dinner recipe from My Name is Snickerdoodle via www.thirtyhandmadedays.com   You could even turn this dinner into a fun baked potato bar fro your family and friends.  Then everyone can top it with what they prefer and make it their own.

Mexicano Pollo Spud
 
Ingredients
  • 4 Large Baked Potatoes
  • 2 Chicken Breasts, cubed
  • 1 TBSP Vegetable Oil
  • ½ tsp Cumin
  • 1 tsp Chili Powder
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Oregano
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 2 Roma Tomatoes
  • ½ Purple Onion
  • ½ Bunch Cilantro
  • 2 cups Shredded Cheddar Cheese
  • Sour Cream
  • Butter
Instructions
  1. Finely dice the tomato and onion and place into a bowl.
  2. Remove the stems from the cilantro and finely chop the leaves.
  3. Stir the cilantro into the tomatoes and onions to make a pico de gallo. Set aside.
  4. Heat oil in a large skillet over medium high heat.
  5. In a small bowl mix together all seasonings and sprinkle over chicken.
  6. Place chicken into the hot skillet and cook for about 3-4 minutes in both sides or until completely cooked though.
  7. Once chicken is cooked remove to a plate and set aside.
  8. Make a large slice on top of the hot potato and holding on to each side, pinch and push in to open it up.
  9. Add a few pat of butter to the opened potato.
  10. Top with shredded cheese, chicken, pico de gallo and a dollop of sour cream.
  11. Serve.
Mexicano Pollo Spud - easy dinner recipe from My Name is Snickerdoodle via thirtyhandmadedays.com

Amy
Amy is the creator behind My Name Is Snickerdoodle. Being married 16 years and a mother of three boys, she's had a lot of practice fine tuning the art of making a great meal and has baked over a thousand cookies! Her site is a super recourse for fantastic every day recipes with a few stories, free printables and home projects sprinkled throughout. Food photography and styling is becoming a passion of hers. Her free time (all three minutes of it) is spent watching period piece movies, hand stitching a hexagon quilt, eating cookie dough and making pom poms.
Amy
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