Chicken Enchilada Stuffed Baked Potatoes

INGREDIENTS

large Idaho® Russet potatoes

1 tbsp

olive oil

Kosher salt

1 lb

chicken breasts

1 15 ounce can

red enchilada sauce

small yellow onion, sliced thin

1 can

green chilies

1/2 tsp

garlic powder

avocados, peeled and chopped

1 cup

shredded Mexican blend cheese

Sour cream (for topping)

Cilantro (for topping)