Baked Potato Stuffed With Chicken, Corn And Kidney Beans - cooking recipe

Ingredients

4 None large baking potatoes
2 tbsp canola or sunflower oil
1 1/3 lbs boneless skinless chicken breasts, cut into cubes
2 None red onions, peeled and finely diced
1 can (15 oz) kidney beans, drained
1 can (15 oz) corn, drained
2-4 tbsp lime juice
1 cup sour cream
4 None pickled peppers
None None Chili powder to serve

Preparation

Preheat the oven to 400\u00b0F. Wrap the potatoes in foil and bake them for 1 1/2 hours.
Heat the oil in a skillet on medium-high heat. Add the chicken and saute for 12 mins until golden. After about 8 mins, stir in the onions, beans and corn. Add the lime juice and season to taste.
Unwrap the baked potatoes, cut them lengthwise and press them open. Fill with the chicken mixture and top with the sour cream. Garnish with pickled pepper and sprinkled with chili powder.