Recipe for cooking loaded southwestern baked potatoes

Recipes from the Southwest US :: Southwestern Vegetable Side Dishes

4 (10 to 12 ounce) baking potatoes
1 1/4 (one and one-fourth) c. Pace picante sauce
3 boneless, skinless chicken breasts, cut into thin strips
1 small onion, chopped
2 cloves garlic, chopped fine
2 Tbsp. canola (or other vegetable) oil
1/2 c. red and green bell pepper, cut into thin strips
1/2 c. sour cream
1/2 c. guacamole
1/4 c. black olives, sliced
1/2 c. shredded Cheddar cheese
Blue corn chips

Bake potatoes at 375 degrees fahrenheit for 2 hours.

In large skillet cook chicken, onions, and garlic in oil about 5 mins. Add 1 c. picante sauce cook another 8 mins., stirring often. Add peppers and remaining, picante sauce, cook until heated.

Cut top of potato down center and across middle, push together to form well. Spoon 1/4 of chicken mixture on potato. Garnish with sour cream, guacamole, cheese and olives. Serve with blue corn chips.