Ingredients
4 large baking potatoes1 jar (16 ounces) black bean and corn salsa1 package (6 ounces) ready-to-use grilled chicken breast strips1 cup cubed process cheese (Velveeta)1 medium tomato, choppedOptional toppings: Chopped green onions, sliced ripe olives and sour cream
Preparation
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once.
Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted.
Cut an “X” in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.
