Chicken Burrito Bowls Baked Potato
A fluffy baked potato loaded with Beehive Meals Chicken Burrito Bowls, melted cheese, fresh pico de gallo, and a dollop of sour cream, topped with fresh cilantro.
SELECT YOUR SIZE:
Ingredients
1 1/3 cups Beehive Meals Chicken Burrito Bowls
2 Russet Potatoes
2 Tablespoons Butter
1/2 cup Shredded Colby Jack Cheese
2 Tablespoons Sour Cream
Pico de gallo and Fresh Cilantro for toppings, if desired
Ingredients
2 2/3 cups Beehive Meals Chicken Burrito Bowls
4 Russet Potatoes
4 Tablespoons Butter
1 cup Shredded Colby Jack Cheese
4 Tablespoons Sour Cream
Pico de gallo and Fresh Cilantro for toppings, if desired
Ingredients
4 cups Beehive Meals Chicken Burrito Bowls
6 Russet Potatoes
6 Tablespoons Butter
1 1/2 cups Shredded Colby Jack Cheese
6 Tablespoons Sour Cream
Pico de gallo and Fresh Cilantro for toppings, if desired
Ingredients
5 1/3 cups Beehive Meals Chicken Burrito Bowls
8 Russet Potatoes
8 Tablespoons Butter
2 cups Shredded Colby Jack Cheese
8 Tablespoons Sour Cream
Pico de gallo and Fresh Cilantro for toppings, if desired
Instructions
1. Follow Slow Cooking Instructions to cook Beehive Meals Chicken Burrito Bowls.
2. Prep your potatoes by scrubbing them clean and getting all the dirt off of them. Then pat them dry, then poke the potato in several different spots with a fork to allow steam to escape during baking. Then drizzle lightly with olive oil and salt, then rub all over the potato. Wrap in a piece of tinfoil as if the potato were a burrito.
3. Preheat your oven to 400 degrees, then place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the skin is crispy and the inside is tender. You can test this by inserting a knife or skewer-- it should slide in easily.
4. Remove from tinfoil, then slice the potato open and fluff the inside with a fork. Add butter, Beehive Meals Chicken Burrito Bowls, and shredded colby jack cheese. Then top with a dollop of sour cream, and top with pico de gallo and fresh cilantro, if desired.