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RECIPE
24 INGREDIENTS16 STEPS2HR 40MIN

Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema

4.5
6 Ratings

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Half Baked Harvest

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Just like normal fajitas, these are so easy to throw together. They do take a little time because you have to bake the potato, but you can speed that up by nuking them a little in the microwave first, if you choose.
2HR 40MIN
Total Time

Half Baked Harvest

I'm Tieghan, and I love all the cozy things. Making cooking fun and easy on my food blog, check out the latest below!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
1 tsp
Chili Powder
1 tsp
Ground Cumin
1 tsp
Brown Sugar
1/2 tsp
Onion Powder
1/2 tsp
Garlic Powder
1
Lime , juiced
to taste
Salt and Pepper
4
or Mix and match Sweet Potatoes and Baking Potatoes
1
to taste
to taste
Tortilla Chips , crushed
1/4 cup
Sharp Cheddar Cheese , shredded
to taste
Cotija Cheese , crumbled

Crema

1/4 cup
1
Avocado , ripe, peeled, pitted
1/2
Lime , juiced
1 Tbsp
Adobo Sauce
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
648
FAT
45.0 g
PROTEIN
26.6 g
CARBS
37.0 g

Cooking Instructions

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Step 1
In a small bowl, combine the Olive Oil (1/2 cup), Chili Powder (1 teaspoon), Ground Cumin (1 teaspoon), Brown Sugar (1 teaspoon), Smoked Paprika (1 teaspoon), Chipotle Chili Powder (1/2 teaspoon), Onion Powder (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Lime (1), Chipotle Peppers in Adobo Sauce (1), and a good pinch of Salt and Pepper (to taste).
Step 2
Add Flank Steak (1 pound) a ziplock bag or baking dish and pour marinade ingredients over top. Marinate at room temperature for an hour, or in the fridge for 2-24 hours, flipping the steak a few times to coat with marinade.

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Nutrition Per Serving
Calories
648
% Daily Value*
Fat
45.0 g
58%
Saturated Fat
9.9 g
50%
Trans Fat
0.0 g
--
Cholesterol
60.6 mg
20%
Carbohydrates
37.0 g
13%
Fiber
7.3 g
26%
Sugars
5.4 g
--
Protein
26.6 g
53%
Sodium
744.6 mg
32%
Vitamin D
--
--
Calcium
86.0 mg
7%
Iron
3.1 mg
17%
Potassium
386.9 mg
8%
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