• 2 large Idaho baking potatoes
  • Olive oil
  • Coarse salt
  • Aluminum foil
  • 6 chicken strips
  • Salt
  • Fresh cracked black pepper
  • 1 cup shredded Mexican cheese mix
  • 2 jalapenos
  • 1 ripe avocado
  • ½ cup chopped green onion
  • Pico de gallo:
  • 1 large tomato
  • ½ small white onion
  • 1 Tbsp fresh minced cilantro
  • Salt
  • 1 tsp lime juice
  • ¼ tsp chipotle chili powder
  • ¼ tsp cumin
  1. Preheat oven to 350.
  2. Wash potatoes well. Stab them a couple of times in the side (where you will be cutting them in half). Rub with olive oil and season with coarse salt. Wrap each potato in a square of aluminum foil, tightly. Place wrapped potatoes on a baking sheet and bake for 1½ to 2 hours, depending on the size of potatoes. To check for potato doneness, stick a butter knife in the side of the potato (all the way in) to make sure it goes in easily and smoothly. Let potatoes cool enough to be handled.
  3. Meanwhile, cook chicken strips in a pan, over medium heat, with some salt and pepper. Cool until easy to handle, then dice.
  4. Cut baked potatoes in half and carefully fluff up some of the potato meat. Sprinkle some salt to taste.
  5. Divide diced chicken among the potatoes and top off with some cheese.
  6. Carefully place potatoes back onto a baking sheet. Bake for about 10 minutes.
  7. Dice tomato and onion for pico de gallo. Place diced tomatoes and onion in a small bowl and add remaining pico ingredients. Mix well until all combined.
  8. Take potatoes out of the oven and top off with pico de gallo, sliced jalapenos, diced avocado and chopped green onion. You can add some more cheese on to if desired.
Recipe by The 36th AVENUE at