Chicken Fajita Potato Bake
4 large baking potatoes
1 cup (4 ounces) shredded Mexican-style cheese blend
1 cup sour cream (low fat)
¼ cup chopped fresh cilantro
6¼ teaspoons Olde Westport Red River Fajita Spice Blend®, divided
4 large boneless skinless chicken breasts
Bake potatoes in a 400 degree oven 60 minutes or until cooked through. Cut a 2 inch wide strip from top of each potato lengthwise. Carefully scoop out centers leaving a ¼ inch wall. In a medium bowl, mash scooped out potato. Stir in half of the shredded cheese, all of the sour cream, cilantro and 3 teaspoons Olde Westport Red River Fajita Spice Blend®. Spoon potato mixture back into shells, bake in a 400 degree oven for 20 minutes. Sprinkle 3 teaspoons Olde Westport Red River Fajita Spice Blend® over all sides of chicken breast, place into a 9 x 13 inch baking dish, bake in a 400 degree oven for 15 minutes, turning once. Remove chicken from oven, cut into ¼ inch strips lengthwise. Arrange potatoes in a 9 x 13 inch baking dish, place chicken strips over tops, sprinkle with remaining cheese and ¼ teaspoon Olde Westport Red River Fajita Spice Blend®. Bake for an additional 5 minutes or until cheese is melted.