Gluten Free Mexican Potatoes


Instead of cooking a grilled chicken breast and eating a form of potato and vegetables on the side, why not mix it all together? This recipe I created at home by altering my favorite dish from Jason’s Deli-Pollo Mexicano.

It’s essentially the same, but I take out the sour cream and add avocado-one fat for another. It’s yummy, can be made vegetarian sans the chicken, and is great for presentation meals like a dinner party or occasion for loved ones. It’s also a good recipe to make mini versions of for appetizers. If you like baked potatoes and chicken, I bet you will love this.

What You Need:

  • Medium/Large Potatoes
  • Boneless Skinless Chicken Breasts (1 Chicken Breast to every 1 Potato)
  • Butter Or Butter Substitute-I use Parkay
  • Shredded Cheese of your preference
  • 1-2 Avocados
  • 1 Tomato
  • 1 Yellow Onion
  • 1 Jalapeño
  • Cilantro
  • (or premade picco de gallo instead of tomato, onion, jalepeno & cilantro)
  • Olive Oil
  • Minced Onions
  • Cayenne Pepper
  • Salt & Pepper
  • Foil



Preheat oven to 425 degrees. Wash potatoes well, and then brush entire outside with olive oil. Puncture potatoes all over in various spots with a fork or sharp knife (very important). Salt & Pepper generously and place onto foil lined pan. Place in over for 60 minutes, turning every 20 minutes.


After placing the potatoes in the oven, sprinkle chicken breasts with olive oil, minced onions, cayenne pepper and salt & pepper. Cook on stovetop over medium heat.


With the potatoes and chicken cooking, chop tomato, onion, & jalapeño into small cubes. Mix together whole tomato, 1/4 of onion, and 1/2 of jalapeño (alter to your preference) then mix in about 1/4 cup of cilantro. Then slice the avocado into small pieces as well.


Once chicken is done cooking, cut into strips.


Slice potato open and mash the potato up a little with a fork. Put a small spoonful of butter in and then sprinkle with cheese, salt & pepper. Squeeze it closed for approx. 30 seconds to let butter and cheese melt. Then fill with pico de gallo mix and avocado to your preference.


Top with chicken breast and enjoy! For a vegetarian alternative use a meat substitute or just take the chicken component out completely


3 thoughts on “Gluten Free Mexican Potatoes

  1. It looks really delicious. My mum and my brother are both coeliacs so this looks like a tasty meal to make for them some time 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s