Cumin Chicken and Cheddar Stuffed Potatoes

Instructions

1. Scrub the potatoes and prick them several times with a fork. Finely dice the bell pepper and red onion, mince the garlic, and roughly chop the baby spinach.
2. Pat the chicken breast dry, do not rinse it, and season both sides with the ground cumin, chili powder, kosher salt, and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
3. Place the potatoes in the air fryer and cook at 400F for 30 to 35 minutes, turning once, until fork-tender and crisp-skinned. If using the oven instead, bake them at 425F for 45 to 60 minutes, until fork-tender.
4. While the potatoes cook, warm the light olive oil in a skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side, until the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate and rest briefly.
5. Add the red onion and bell pepper to the skillet and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 to 60 seconds, until fragrant. Add the spinach and cook for 1 to 2 minutes, until wilted.
6. Cut open the potatoes and gently loosen the centers with a fork. Slice the rested chicken and fold it into the skillet mixture. Fill the potatoes with the chicken mixture, top with cheddar, and return them to the air fryer at 400F for 2 to 3 minutes, until the cheese is melted and bubbling.
7. Stir the lime juice into the plain Greek yogurt. Spoon it over the stuffed potatoes and taste for seasoning.