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Taco Tuesday Loaded Baked Potatoes, loaded baked potatoes, taco stuffed baked potatoes

Taco Tuesday Loaded Baked Potatoes

A quick and easy weeknight meal for the back to school hustle and bustle. Ready and on the table in 30 minutes or a great make ahead meal for even easier weeknights!


  • 4 medium-large russet potatoes washed
  • 2 12.5 oz can Swanson┬« Premium Chicken do not drain
  • 1 packet taco seasoning
  • Pace┬« Picante Sauce
  • desired toppings shredded cheese cilantro lettuce, diced tomatoes, jalapeno rings, sour cream, green onions, etc.


  1. Empty both cans of chicken (including juice) into a medium saucepan. Bring to a boil. Stir, breaking the chunks of chicken into shreds.

  2. Add 1 packet of taco seasoning and stir well. Simmer uncovered for 10 minutes or until the potatoes are done.

  3. While the chicken is cooking, wash and scrub the potatoes. Prick several times with a fork and place on a plate. Cook on full power, about 7 minutes per side. Check the middle of the potatoes to make sure they are soft. If still a little hard, microwave an additional minute. Repeat until soft.

  4. Slice the tops of the potatoes lengthwise and fluff the insides with a fork. Then, ladle on the chicken and add any additional toppings desired.

Recipe Notes

After ladling on the chicken and adding cheese, put under the broiler for 30-45 seconds to melt cheese if desired. To make ahead, after cooking, allow chicken and potatoes to cool separately. Store in separate containers. Reheat until warmed throughout.