Baked Potato Stuffed With Chicken, Corn And Kidney Beans

• 4 None large baking potatoes
• 2 tbsp canola or sunflower oil
• 1 1/3 lbs boneless skinless chicken breasts, cut into cubes
• 2 None red onions, peeled and finely diced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) corn, drained
• 2-4 tbsp lime juice
• 1 cup sour cream
• 4 None pickled peppers
• None None Chili powder to serve

1. Preheat the oven to 400u0b0F. Wrap the potatoes in foil and bake them for 1 1/2 hours.
2. Heat the oil in a skillet on medium-high heat. Add the chicken and saute for 12 mins until golden. After about 8 mins, stir in the onions, beans and corn. Add the lime juice and season to taste.
3. Unwrap the baked potatoes, cut them lengthwise and press them open. Fill with the chicken mixture and top with the sour cream. Garnish with pickled pepper and sprinkled with chili powder.

baking potatoes, sunflower oil, chicken breasts, red onions, kidney beans, corn, lime juice, sour cream, peppers, chili powder

Taken from recipes-plus.com/api/v2.0/recipes/21450 (may not work)