This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.

See the recipe below for Jennifer Slattery’s Taco-Chicken Baked Potato Bar

Jennifer Slattery is a writer and national speaker who has addressed women’s groups, church groups, Bible studies, and other writers across the nation. She hosts Life Audio’s Faith Over Fear Podcast and maintains devotional blogs found at Jennifer Slattery Lives Out Loud and on Crosswalk. As the founder of Wholly Love Ministries, she and her team partner with churches to facilitate events designed to help women rest in their true worth and live with maximum impact. Connect with her on Facebook, Instagram, and Twitter. When not writing, reading, or editing, Jennifer loves going on mall dates with her adult daughter and coffee dates with her hilariously fun husband.

Jennifer’s Latest Book Release – Building a Family

Can love for two little matchmakers unite their reluctant hearts?

Worried that Noah Williams is still the reckless bull rider she remembers, Kayla Fisher is convinced he isn’t the right person to care for their orphaned niece and nephew. Now she’s back home, determined to fight for custody. But Noah is a changed man, and he intends to prove it. When Noah and Kayla start falling for each other, could raising the children together be the perfect solution?

Ingredients for Jennifer Slattery’s Taco-Chicken Baked Potato Bar

ground cumin
seasoning salt
onion powder
garlic powder
cayenne pepper
salt

Ingredients for Pico de Gallo

tomatoes
green onions
jalapeno
cilantro
lemon juice
salt

Topping Suggestions:

sharp cheddar cheese
Plain Greek yogurt
black beans
frozen corn

Instructions for Making This Recipe

Bake potatoes at 425 degrees for an hour. While the potato bakes, cut chicken into one-inch by two-inch slices. Mix well with seasoning ingredients. Fry in a frying pan until cooked.

Using a cutting board and knife, prepare vegetables for Pico de Gallo. Place tomatoes, green onions, jalapeno, and cilantro in a small bowl. Stir in lemon juice and salt until mixed well.

Place toppings (corn, black beans, yogurt, grated cheese, and Pico de Gallo) in separate bowls. Let everyone build their own potato according to taste. Serves 4.

See more Featured Author Recipes Here.

Jennifer Slattery's Taco-Chicken Baked Potato Bar

Everyone in our family has a diverse palette. I’m paleo, which means I eat a lot of protein and avoid dairy and grains. My daughter’s highly allergic to dairy but has an affinity for bread and often, an aversion to meat. My husband tries to watch his fat intake, while my daughter’s fiancé could live off of cheese. When everyone joins us for dinner, it can be challenging to find a healthy, yet cheesy, yet dairy-and-gluten-free option all will enjoy. Most often, the allergies win out, leaving the others with starving taste buds. But the other night, I created a win with this recipe. I baked four potatoes then set everything out “build your own” style. It was easy and everyone left the table satiated and content.

Prep Time 25

Cook Time 1

Total Time 1 25

Serving Size 4

(As an Amazon Associate, I earn from qualifying purchases.)

Equipment

Cuisinart Cookware

Flat Grater

Ramekin Bowls

Ingredients

4 large baking potatoes
2 whole chicken breast

Chicken Seasoning:

2 teaspoons cumin
1 teaspoon seasoning salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt

Pico de Gallo:

4 medium tomatoes (diced)
4-6 whole green onions (chopped)
1 large jalapeño (seeded and diced - Optional)
2 tablespoons chopped cilantro
2 tablespoons lemon juice
pinch salt

Toppings:

1 cup sharp cheddar cheese (grated)
8 oz plain Greek yogurt
8 oz black beans (drained)
8 oz frozen corn (thawed)

Instructions

Bake potatoes at 425 degrees for an hour. While the potato bakes, cut chicken into one-inch by two-inch slices. Mix well with seasoning ingredients. Fry in a frying pan until cooked.
Using a cutting board and knife, prepare vegetables for Pico de Gallo. Place tomatoes, green onions, jalapeno, and cilantro in a small bowl. Stir in lemon juice and salt until mixed well.
Place toppings (corn, black beans, yogurt, grated cheese, and Pico de Gallo) in separate bowls. Let everyone build their own potato according to taste. Serves 4.