Description
Loaded baked potatoes stuffed with seasoned chicken, ranch dressing, cheese, and bacon. The ultimate comfort food meal that’s perfect for weeknights or game day gatherings.
Ingredients
Scale
- 4 large russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked shredded chicken (about 2 small breasts)
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Butter or margarine, for serving
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork several times. Rub with olive oil, salt, and pepper.
- Place potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork. Let cool slightly.
- While potatoes bake, in a bowl combine shredded chicken, ranch seasoning, sour cream, mayonnaise, 1/2 cup cheddar cheese, mozzarella cheese, and half the bacon. Mix well.
- When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the flesh, leaving a thin shell (about 1/4 inch thick).
- Add the scooped potato flesh to the chicken mixture. Mash and stir until well combined.
- Spoon the mixture back into the potato shells, mounding slightly.
- Top each stuffed potato with remaining cheddar cheese and remaining bacon.
- Return to oven (place on a baking sheet) and bake for 15-20 minutes, until cheese is melted and bubbly.
- Garnish with sliced green onions and serve hot with extra sour cream or butter if desired.
Notes
To save time, use rotisserie chicken. You can also add diced jalapeños for heat. For extra crispiness, broil the stuffed potatoes for the last 2 minutes. Leftovers keep well in the fridge for up to 3 days; reheat in the oven or air fryer.
Nutrition
- Calories: 520
- Sugar: 3 g
- Fat: 28 g
- Carbohydrates: 38 g
- Protein: 28 g