Tex Mex Stuffed Baked Potatoes

Tex Mex Stuffed Baked Potatoes are delicious after a long day at work!

So, I got a new job.

I was working part time as a teacher’s aide in my son’s classroom  - now I’m substitute teaching 3^rd grade in my other son’s class for the rest of the year! 

So overnight, I went from part time to full time with full classroom responsibilities and planning.

And I had to completely reevaluate my cooking schedule!  Baking?  Nope, that’s for weekends now.  And crockpot?  You’re up!

I am all for the toss it in the crockpot and have dinner when you get home meals!

This recipe takes slightly more planning (since the potatoes need to be baked) but even those can be done relatively quickly when par-cooked in the microwave first!

Recipe Note:

-I like to par-cook my potatoes in the microwave.  The potatoes get done in half the time, and I’ve found that they’re much creamier this way!

Tex Mex Stuffed Baked Potatoes

Crockpot Chicken

2 ½ lbs boneless skinless chicken (breasts or thighs)

1 small onion, diced

1 cup BBQ sauce

½ cup ketchup

1 tbsp chili powder

1 tsp cumin

1 tsp dried oregano

½ tsp garlic powder

½ tsp onion powder

To Serve

Large Baking Potatoes

Butter

Shredded Cheddar Cheese

Corn

Guacamole

Sour Cream

Tortilla chips

Place the onions and chicken in a crockpot.  Mix together the BBQ sauce, ketchup, and spices.  Pour over the chicken.  Cook on high for 4 hours or low on 6.

A half hour before serving, preheat the oven to 400 degrees F.  Clean and pierce the potatoes.  Place on a plate and microwave for 5 minutes, turning once half way through.

Carefully thread the potatoes onto a skewer and bake in the preheated oven for 30 minutes.

Remove the potatoes from the oven, split, and top with the shredded chicken and remaining toppings.

Want more?

Guacamole Skull

Slow Cooker Mexican Shredded Beef