Badger Common’Tater February 2019 Issue
Chicken Fajita Stuffed Potatoes
Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
Recently, Mike complimented me on being a doer and a planner, and I (humbly, I hope) agreed with him. I am a doer and a planner … until I’m not.
We all have moments when life gets away from us, we become a tad bit lazy or something unexpected throws us off our best intentions.
I tend to notice this most in my life when it comes to our meals. Things go rather smoothly when I take the time to create a weekly menu, meticulously search the pantry to make use of what we currently have on hand and carefully grocery shop for the items we lack.
I’m able to keep everyone happy and fed, and I always have the answer to the question, “What’s for dinner?” Those are the days when I feel like the doer my husband thinks that I am.
Sometimes, though, life gets a bit crazy. You have last minute company arrive for a three-day visit, then the dog gets sick and you find yourself spending the morning at the emergency vet, and while there, you suddenly remember that you had promised to drop off pans of brownies for the church youth group and have nothing prepared to bring them.
After a few days like this, I found myself standing in front of my fridge, numbly staring at the few items inside, surrounded by hungry guests and children, and with my own tummy rumbling.
I was about to suggest dining out for lunch, but then my eyes landed on the pile of potatoes I had baked a few days earlier and the rotisserie chicken that I had picked up on my last grocery shopping trip.
HANDY IN A PINCH
I’ve shared with you before that we tend to keep these items on hand, and they certainly help when all your doings and planning go awry!
I rewarmed the potatoes, shredded the rotisserie chicken, mixed up our go-to homemade ranch dressing and recreated a version of a meal I’ve made dozens of times.
You truly can’t go wrong topping a potato with delicious filling, and these Fajita Chicken Stuffed Potatoes are perfect whether you’re in need of something quick on those crazy unplanned days or you plan ahead and place them on your weekly menu.
This meal comes together in about 15 minutes but add additional time if you’re baking your russet potatoes at the same time as you’re preparing the meal.
Because our potatoes had been baked days earlier, I simply placed them in the microwave for a few minutes to warm them. You could also reheat them in the oven if you’d prefer.
This recipe is easily doubled or tripled depending on how many hungry people you’re feeding.
You could certainly use store bought ranch dressing, but I urge you to take the extra couple of minutes to mix up your own dressing with this recipe, it is so yummy. Trust me.