“Tex-Mex” Chicken Stuffed Potatoes

"Tex-Mex" Chicken Stuffed Potatoes

Potatoes, scrubbed clean & dried
1 lb organic chicken breasts, sliced thin & long
olive oil, garlic powder, sea salt & ground pepper to taste
1/2 medium onion, sliced long
1/2 large red bell pepper, sliced long
1/2 large green bell pepper, slice long
1 jalapeño, minced
8 or 10 oz package white mushrooms, sliced
shredded pepper jack cheese to taste
Preheat oven to 425 F. Bake potatoes according to blog. Season chicken with garlic powder, salt and pepper to taste. In a large skillet, heat 1 tsp olive oil and add the chicken. Cook until strips are cooked through. Place chicken strips in a bowl and set aside. Next heat 1 tsp olive oil in the skillet, add the peppers, onions, jalapeño and season with garlic powder, salt and pepper. Sauté them until they start to brown but still slightly crisp. Add them to the bowl with the chicken and set aside. Repeat above steps with the mushrooms. Season with garlic powder, salt, pepper and sauté for 3 to 4 minutes. Remove skillet from heat and add the rest of the veggies and chicken and toss all together in the pan. Slice each potato in half, lengthwise. Cover each side of the open potatoes with the chicken and peppers and top with cheese (if desired). Place em back into the oven and heat until cheese has melted. Serve immediately.

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