Photo: Lily Banse
Gluten-Free Chicken Fajita Potato Skins
11 ingredients
20 min + 50 min
16
openrecipes
Crisp potato skins stuffed with gooey cheese and a spicy chicken fajita mixture.
Estimated Nutrition (whole recipe, rough)
826
Calories
62g
Protein
39g
Fat
58g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Topping | not in our table | 0 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 FOR THE POTATOES:
- 3 Tablespoons Small-medium Russet Potatoes, Scrubbed And Dried
- 1-½ cup Unsalted Butter, melted
- 4 Freshly Grated Cheese
- 2 Tablespoons Green Onions, Chopped For Topping
- 1 Sour Cream, For Topping
- 4 teaspoons Salsa, For Topping
- ½ cups FOR THE FILLING:
- ½ cups Canola Oil, Divided
- ½ cups Large Boneless, Skinless Chicken Breast
- ½ cups Gluten-free Taco Seasoning
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes