Chicken Fajita Baked Potato

• 4 large baking potatoes
• 1 medium red or green sweet pepper, cut in strips
• 1 small onion, chopped
• 2 Tbsp. margarine
• 1 Tbsp. taco seasoning mix
• 6 oz. cooked chicken breast, cut in bite size bits
• 1/2 c. shredded Cheddar cheese
• 1/2 c. shredded Monterey Jack cheese
• 1 (2 oz.) can pitted ripe olives, drained and sliced
• 2 Tbsp. canned diced green chili peppers
• 1 c. salsa
• dairy sour cream, guacamole and salsa (for garnish)

1. Bake potatoes.
2. Cook sweet pepper and onion in hot margarine over medium heat until tender.
3. Add taco seasoning mix.
4. Cook and stir for 1 minute.
5. Remove from heat.
6. Stir in chicken, cheeses, olives and chili peppers.
7. Cut a lengthwise slit in the top of each potato.
8. Press open.
9. Divide chicken mixture among potatoes.
10. Spoon salsa over each.
11. Cover; cook on High (microwave) until heated through.
12. Serve with sour cream, guacamole and salsa.

baking potatoes, red, onion, margarine, taco seasoning mix, chicken, cheddar cheese, shredded monterey jack cheese, olives, green chili peppers, salsa, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811710 (may not work)