Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked shredded chicken
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 4 slices crispy bacon, crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce potatoes. Bake directly on oven rack for about 45-60 minutes until tender.
- Let potatoes cool slightly, then cut in half lengthwise. Scoop out some flesh, leaving a border.
- Mix shredded chicken with ranch dressing, half of the cheese, salt, and pepper.
- Fill the potato skins with chicken mixture, top with remaining cheese, and bake in foil-lined baking sheet for 15 minutes until cheese melts.
- Garnish with crispy bacon and sliced green onions before serving.
Notes
- For extra flavor, add hot sauce or chopped jalapenos before baking.
- Ensure potatoes are fully cooked for the best stuffing consistency.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Method: Baking, Stuffing
- Cuisine: Comfort Food
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 110 mg