Fajita Potatoes

• 4 whole Baking Potatoes
• Canola Or Vegetable Oil, For Coating Potatoes
• Kosher Salt
• 1 Tablespoon Olive Oil
• 1 whole Onion, Sliced
• 1 whole Green Bell Pepper, Sliced
• 1 whole Red Bell Pepper, Sliced
• 2 Tablespoons Fajita Seasoning
• 1/4 cups Water
• 1 whole Lime, Juiced
• 1 cup Shredded Cheese (Monterey Jack, Cheddar, Etc.)
• 2 cups Cooked, Shredded Chicken
• Green Onions, For Garnish
• Cilantro For Garnish
• 6 ounces, weight Fat Free Greek Yogurt, Plain
• 1/2 teaspoons Adobo Sauce (more To Taste)
• 1/2 whole Adobo Pepper, Chopped
• 1/2 Lime, Juiced
• Salt To Taste

1. Preheat the oven to 350 degrees F.
2. Wash and dry the potatoes.
3. Pierce each potato about 5 to 8 times with a fork.
4. Toss the potatoes with canola or vegetable oil in a large bowl until they have a light coating of oil.
5. Sprinkle with kosher salt.
6. Place the potatoes directly on the oven rack.
7. Bake for 1 hour, or until the skin is crisp and the potato is soft when tested with a knife.
8. Meanwhile, in a large skillet, heat the olive oil over medium heat.
9. Add the sliced onion and peppers.
10. Saute until tender and browned.
11. Add the fajita seasoning, water, and lime juice.
12. Saute until the liquid has absorbed, stirring occasionally.
13. In a small bowl, prepare the sauce.
14. Combine the yogurt, adobo sauce, chopped adobo pepper, and lime juice.
15. Stir to combine.
16. Taste for seasoning and salt appropriately.
17. You can add more adobo sauce if you like it extra spicy.
18. To serve, cut a baked potato down the center and top with the shredded cheese, chicken, pepper mixture, green onions, cilantro, and adobo sauce.

baking potatoes, vegetable oil, kosher salt, olive oil, onion, green bell pepper, red bell pepper, water, shredded cheese, chicken, green onions, cilantro, greek yogurt, adobo sauce, pepper, salt

Taken from tastykitchen.com/recipes/main-courses/fajita-potatoes/ (may not work)