Here's a "re-run" dinner that in no shape, form, or fashion resembles a leftover meal. However, remember those delicious Slow Cooker Mexican Fiesta Chicken Tacos we had a few days ago? How better to use the leftovers than to top a baked potato?
Follow the link above to prepare the Slow Cooker Mexican Fiesta Chicken.
To bake the potatoes:
Preheat oven to 425 degrees F.
Scrub potatoes and pat dry. Pierce several times with a fork. Lightly rub a thin layer of vegetable oil over potatoes and sprinkle with kosher salt.
Place on a baking sheet and bake for 45-60 minutes or until potatoes are cooked all the way through.
Slice potatoes lengthwise, top with butter and Mexican Fiesta Chicken. I added shredded cheddar, sour cream, and chopped parsley.
A good way to use up the left overs and have a different take on the meat.
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