Loaded Chicken Street Corn Potato

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A high-protein loaded baked potato topped with taco-seasoned air-fried chicken thighs and a creamy street corn mix. The street corn mix makes enough for 2 potatoes; macros are listed per half potato.

Yield: 2 servings (1 potato, halved)

Ingredients

Chicken

2 boneless skinless chicken thighs
Oil, to coat
Cusos Tequila Lime seasoning (or your favorite taco rub), to coat

Potato

1 large russet potato
Oil, to coat
Seasoning of choice, to coat

Street Corn Mix (makes enough for 2 potatoes)

1 can Del Monte street corn
12 oz cottage cheese, blended smooth
1 tbsp Chipotle Tabasco
1 tbsp mayo
1/3 cup cilantro, chopped
1 tbsp Tajin
1 jalapeño, chopped
2 limes, juiced

Instructions

Coat the chicken thighs in oil and Cusos Tequila Lime seasoning (or your favorite taco rub).
Air fry the chicken at 400°F for 12 minutes. Set aside.
Poke holes all over the russet potato.
Wrap the potato in a wet paper towel and microwave for 8 minutes.
Coat the microwaved potato in oil and additional seasoning.
Air fry the potato at 400°F for 10 minutes until the skin is crispy.
Combine all street corn mix ingredients in a bowl and mix until creamy and combined.
Slice the potato in half and top each half with a chicken thigh and a generous portion of the street corn mix. Serve immediately.

Nutrition

Per serving (half potato): 380 calories | 31g protein | 33g carbs | 14g fat

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