Mexicano Pollo Spud

Mexicano Pollo Spud 4 Large Baked Potatoes 2 Chicken Breasts, cubed 1 TBSP Vegetable Oil 1/2 tsp Cumin 1 tsp Chili Powder 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1/4 tsp Oregano 1/2 tsp Salt 1/4 tsp Pepper 2 Roma Tomatoes 1/2 Purple Onion 1/2 Bunch Cilantro 2 cups Shredded Cheddar Cheese Sour Cream Butter Finely dice the tomato and onion and place into a bowl. Remove the stems from the cilantro and finely chop the leaves. Stir the cilantro into the tomatoes and onions to make a pico de gallo. Set aside. Heat oil in a large skillet over medium high heat. In a small bowl mix together all seasonings and sprinkle over chicken. Place chicken into the hot skillet and cook for about 3-4 minutes in both sides or until completely cooked though. Once chicken is cooked remove to a plate and set aside. Make a large slice on top of the hot potato and holding on to each side, pinch and push in to open it up. Add a few pat of butter to the opened potato. Top with shredded cheese, chicken, pico de gallo and a dollop of sour cream. Serve.