These Loaded Stuffed Potatoes with Chicken and Black Beans are a guaranteed hit with the whole family! Three ingredients and 20 minutes are all you need to have these on the table for dinner!
These loaded stuffed potatoes make for a great side dish or easy meal! These are loaded with chicken, black beans, salsa, queso fresco, cilantro rice, and allllll the Southwestern flavors you can imagine! The best part? You only need 3 ingredients to make this recipe!
We guarantee the entire family will love this recipe because, well, who doesn’t love anything that involved potatoes? They are a favorite around here! have you seen all the ways we like to dress up potatoes?
Plus, we love the fact that these can be ready in less than 20 minutes thanks to the microwave! But, we also have an option to make these in your oven, too! Serve them as is for a side dish or round them out as a meal by serving a steamed veggie and garden salad alongside. We also like to add a bit of guacamole when serving them for dinner because #GuacIsLife.
Yes, you can meal prep these!
These loaded potatoes work great for lunch, too! We like to make 2-3 extra potatoes worth and save them to bring to work the next day. They hold up very nicely and can quickly be reheated in the microwave at work. They are definitely one of our favorite recipes for meal prep.
Lastly, since you will have the filling of the potatoes leftover, we recommend saving it to make some delicious mash potatoes. You can serve them alongside a breakfast scramble bowl or turn them into potato pancakes! You know, with a side of bacon and avocado, of course!
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Loaded Stuffed Potatoes with Chicken and Black Beans Ingredients:
- 2 medium russet potatoes
- 1-2 Chicken Black Bean Bowls (cooked according to package directions)
- 1 cup shredded cheddar cheese
Loaded Stuffed Potatoes with Chicken and Black Beans
Ingredients
- 2 medium russett potatoes rinsed and scrubbed of dirt
- 1-2 boxes Chicken Black Bean Bowls cooked according to package directions
- 1 cup shredded cheese we used a Mexican Blend
Instructions
- Prick potatoes all over with a fork or sharp knife.
- Wrap in a damp paper towel and microwave for 8-10 minutes or until fork-tender. (You can also cook these in a 400-degree oven for about 1 hour).
- Remove the paper towels and cut a slit lengthwise in the top of each potato.
- Scoop out the center leaving a 1/2 inch around the skin.
- Evenly divide your cooked Chicken Black Bean Bowls amongst the hollowed out potato halves.
- Evenly divide the cheese on top of each potato.
- Place on a microwave-safe dish and heat until cheese is melted, about 1 minute. (Or heat in the oven).
- Serve immediate with a steamed veggie or side salad.