Chicken Fajita Baked Potato

4 Large Baking Potatoes (about 2 lbs. / 908 g)
8 oz. / 227 g Skinless, Boneless Chicken Breast Halves, cut into thin strips
2 Tbsp. / 30 mL Fresh Lime Juice
2 teas. / 10 mL Watkins Liquid Onion Spice
1 Tbsp. / 15 mL Watkins Fajita Seasoning
1/2 teas. / 2.5 mL Watkins Grill Seasoning
1 Medium Red or Green Bell Pepper, cut into bite-size strips
1/2 Cup / 125 mL Chopped Onion
1 Cup / 250 mL Reduced-Fat Cheddar Cheese
1 Can (4 oz. / 114 g) Diced Green Chile
1/2 teas. / 2.5 mL Watkins Cilantro
1 Cup / 250 mL Coarsely Chopped Tomato
1/2 to 3/4 teas. / 2.5 to 4 mL Watkins Salsa Seasoning
1/2 Cup / 125 mL Non-Fat Sour Cream
1 Tbsp. / 15 mL Watkins Sour Cream & Onion Salt

Scrub potatoes; pat dry and prick skins with a fork. Microwave or bake until done. Meanwhile, combine chicken, lime juice, Liquid Spice, Fajita and Grill Seasonings; let marinate about 20 minutes. In a medium skillet, sauté the chicken, pepper, and onion until done. Stir in the cheese, chiles and cilantro; set aside. Prepare salsa by combining chopped tomato and Salsa Seasoning; set aside. Combine sour cream and Salsa and Sour Cream Seasoning; set aside.

When potatoes are done, cut a lengthwise slit in the top of each potato; press to open. Divide chicken mixture evenly among potatoes. Return to oven or microwave until potatoes are heated through. Serve with prepared salsa and Salsa and Sour Cream Dip. Makes 4 servings.

Nutritional Information Per Serving:
Calories 490, Protein 33g, Carbohydrates 64g, Sodium 900mg, Fat 10g, Saturated fat 3g, Cholesterol 68mg, Dietary fiber 6g

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