Tonight’s menu consists of homemade chicken soup for my two sick boys. Who else is ready for summer? Or maybe it’s time to move to the tropics?! All of the germs floating around right now are awful. I’m over here dreaming of warmer weather! But, earlier this week, while we were all healthy, we enjoyed these yummy baked potatoes filled with BBQ taco chicken and all the toppings. The chicken is made in the crock pot, and the cilantro cream is dairy-free. I will definitely be including this dinner in future meal planning!
The cilantro cream is optional, and if you’d prefer to have dairy cream, try using sour cream or whole fat plain Greek yogurt instead of the cashews and water. For the base of the meal, you can use any kind of baked potato. Russet or sweet potatoes would be delicious. Trader Joe’s had some Murasaki potatoes, which are a type of Japanese sweet potato, so I tried those. They tasted like a blend of a russet baked potato and a sweet potato.