Categories: Mexican

Ingredients

• 3 large baking potatoes
• 1 small onion, chopped
• 1 tbsp. olive oil
• 1 tbsp. minced garlic
• 1 1/4 cups salsa
• 6 oz. cream cheese
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 3 cups cubed cooked chicken
• 1 cup shredded Mexican cheese
• Sour cream and pickled jalapenos, for topping

Directions

1. Bake potatoes at 350 until tender, about 1 hour. Cool slightly; cut in half lengthwise. Scoop out pulp, leaving thin shells. Place shells on an ungreased baking sheet. In a skillet, cook onion in olive oil over medium-high heat until tender, 4 to 5 minutes. Add garlic; cook 1 minute longer. Add salsa, cream cheese, salt, chili powder and cumin. Cook until cream cheese is melted, 1 to 2 minutes. Stir in chicken. Divide filling among potato skins; top with Mexican cheese. Place on baking sheet. Bake, uncovered, until heated through and cheese is melted, 15-20 minutes. Top with sour cream and pickled jalapenos.

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