Italian Chicken Baked Potatoes with Avocado

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering recipe of Italian chicken baked potatoes with avocado. This delightful dish combines tender chicken, crispy baked potatoes, and creamy avocado to create a satisfying and flavorful meal. With a perfect blend of Italian seasonings, this recipe is sure to please your taste buds. Whether you're looking for a quick weeknight dinner or a crowd-pleasing dish for a gathering, this recipe is a winner. Get ready to indulge in the delectable flavors of Italy with this easy-to-make and delicious recipe.

Keywords: Italian, chicken, baked potatoes, avocado, flavorful

Italian chicken baked potatoes with avocado recipe details

Italian chicken baked potatoes with avocado recipe, recipe Rating: 4.9
Number of votes:129

A quick, easy baked potato recipe starring chicken breasts and avocado. This taste of the Southwest will fill you up for roping, riding, or just fiddling around in your workshop.
Ready in: 1 hour 10 mins

Ingredients

Serves: 4

• 4 Russet potatoes
• 3 boneless, skinless chicken breasts, cubed
• 1 cup creamy Italian salad dressing
• 1 avocado, peeled and sliced

Preparation method

Prep: 10 mins | Cook: 1 hour

1. Preheat oven to 400 degrees F.
2. Pierce the potatoes a few times with a fork. Place on baking sheet and bake for 1 hour, or until you can easily slide a knife through the potatoes.
3. While potatoes are baking: bring 4 cups of water to boil in a saucepan over medium-high heat. Add cubed chicken and simmer for about 5 minutes, or until chicken is no longer pink inside. Drain, then toss with Italian salad dressing in a mixing bowl.
4. Split potatoes open and top each with some of the chicken mixture. Garnish with avocado.Cook potato faster in microwave

In a hurry? Cook the potatoes in the microwave. Pierce with a fork as above, then put in microwave on a paper towel. Microwave on high for 15 minutes (only 8-10 if you are doing just 1 potato), or until you can easily slide a knife through the potato.