Celebrate Cinco de Mayo with zesty Chicken Enchilada Stuffed Baked Idaho® Potatoes. Shredded chicken, enchilada sauce, onion, green chiles and garlic are combined together in a slow cooker on low heat for 6-8 hours allowing plenty of time for the flavors to fully marinate. Add the shredded chicken in the slit of the baked potato and top with sliced avocado, sour cream, shredded cheese and cilantro. A few dashes of hot sauce will give these taters a kick!

Bon appétit...or, as we say in Idaho, Let’s Eat!