Potacos
Author: thenicknick
So, this recipe was a product of my diets. See, I went through this taco/fajita phase. They are…mostly good for you. At the same time, let’s face it, there is such as thing as too many tortillas.
In the effort to consume a good carb instead, we modified the recipe I had developed and slapped the whole combination on a backed potato, hence the name. Potaco night is a big deal in my house. The kids love it. Try it and let me know!
Potacos
1 bottle Rose’s Sweetened Lime Juice
minced garlic (several cloves, or a heaping table spoon from the jar)
boneless skinless chicken breasts, pounded thin (great way to release some tension!)
potatoes, one per person, cleaned
lettuce, shredded
shredded cheese (your choice, we usually use a Mexican blend)
sour cream (optional)
Taco Sauce
two or more onions, sectioned into six
olive oil
Place pounded chicken in 13×9 baking dish, add entire bottle of Rose’s and the garlic. Leave to marinate for 30 minutes.
Place potatoes in oven to bake for 45 minutes in the oven at 400 degrees. (They can be microwaved, but may come out a bit…spongy?)
In a skillet, pour several tablespoons of olive oil that has been heating over medium heat. Add onions, separating into individual pieces as they go into skillet. Saute until carmelized, stirring occasionally. They will be brown and soft, but very yummy. Remove onions to covered serving dish.
Using the same skillet, add marinated chicken. (I can usually fit three breasts at a time in my pan.) Don’t flip until golden brown. Remove when done, usually fifteen to twenty minutes. Remove chicken and slice into strips on cutting board.
Take the potatoes out of the oven. Place them on idividual plates. Slice in half (or smaller sections) before loading.
I usually lay out all the toppings and let the kids prepare their own potaco buffet style. Enjoy!
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June 21st, 2010 at 6:56 am
[...] ran around and served up potacos. And in all honesty, I think part of the allure for everyone was the name. Yes, we are a clever [...]