Mexican Pollo Spud

found on this blog
Mexican Pollo Spud
4 large baking potatoes
2 chicken breasts (boneless and skinless of course)
2-3 TBSP McCormick Grill Mates Mesquite seasoning or your favorite Mexican seasoning
1 1/2 TBSP olive oil
2 tomatoes, diced (whatever is your favorite kind...I used the on-the-vine kind, but roma is very good)
1/2 yellow or purple onion, finely diced
about 1/2 bunch of cilantro, chopped
1 fresh jalapeno, finely diced optional
cheddar cheese, shredded
sour cream
butter
salt
pepper

Bake potatoes your favorite way. I wash mine, poke them with a knife a few times then wrap them in foil. Then I bake them at 400 for 1 hour or until tender. While potatoes are baking, combine diced tomatoes, onions, cilantro and jalapeno together in a small bowl. Wrap with plastic and place in the fridge. About 15 minutes before potatoes will be done, cut up chicken into slightly larger bite size pieces. Sprinkle with seasoning and toss to coat. Place oil in a large skillet and heat to medium high heat. Once hot, place chicken in pan and cook for about 2-3 minutes on each side or until no longer pink in the middle. To assemble, slice potato down the middle and then pinch the sides down and in to open it up. (Unless you have steel hands you will want to use pot holders.) Add desired butter, salt and pepper to taste. Top with chicken, cheese (I like to melt my cheese a little in the microwave a little), pico de gallo and sour cream. Then dig in!

Hilary's Notes: Mike doesn't like tomatoes, and I don't like onions, so we skipped the "pico"  and just did fresh cilantro and jarred salsa. yummy! We didn't add the butter or jalapeno either. This was VERY filling.