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!
Empty both cans of chicken (including juice) into a medium saucepan. Bring to a boil. Stir, breaking the chunks of chicken into shreds.
Add 1 packet of taco seasoning and stir well. Simmer uncovered for 10 minutes or until the potatoes are done.
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.
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.
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.