Salsa Chicken Stuffed Potatoes

I threw together this quick dinner last week and it was really tasty! It froze well too, which is always a plus for me. Double the recipes and freeze one of the batches right before you get to the baking (last) step!

Salsa Chicken Stuffed Potatoes
Servings: 4

4 medium baking potatoes, washed and baked (I wrap them in foil and bake at 450 for about 1.5 hours)
1 lb chicken breasts, cooked and shredded or chopped (I boiled mine in water and then chopped)
1 cup salsa
2/3 cup shredded cheddar cheese

1. After potatoes are finished baking, slice in half lengthwise and scoop out the inside, leaving about 1/4 inch border around the skin to hold the potato half together.
2. In a large bowl, mix together cooked and chopped chicken with salsa. Stir to combine.
3. Spoon the chicken mixture into the hollowed out potato skins.
4. Top with cheese.
5. Bake at 350 until cheese is melted and chicken is warmed through, about 10-15 minutes.
6. Serve as is or top with a dollop of Greek yogurt.

If you are following the 21 Day Fix nutrition guide, 2 potato halves is 1 yellow, 1 red, 1/4 purple, 1/2 blue.