Chicken Enchilada Stuffed Baked Idaho® Potatoes | Idaho Potato Commission

Ingredients

• 4 large Idaho® Russet potatoes
• 1 tablespoon olive oil
• Kosher salt
• 1 pound chicken breasts
• 1 (15 ounces) can red enchilada sauce
• 1 small yellow onion, sliced thin
• 1 can green chilies
• ½ teaspoon garlic powder
• 2 avocados, peeled and chopped
• 1 cup shredded Mexican blend cheese
• Sour cream (for topping)
• Cilantro (for topping)