Chicken Bacon Ranch Baked Potatoes
Delicious baked potatoes stuffed with shredded chicken, crispy bacon, ranch dressing, and cheese, perfect for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 4 large russet potatoes
- 1 cup cooked chicken, shredded
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes to clean any dirt and then prick them with a fork. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender.
- While the potatoes are baking, take a bowl and mix together the shredded chicken, crumbled bacon, ranch dressing, and season with salt and pepper to taste. Set this flavorful mixture aside.
- Once the potatoes are done, remove them from the oven and allow them to cool slightly. Carefully cut them open and fluff the insides with a fork.
- Spoon the chicken and bacon mixture into each potato, and top generously with shredded cheese.
- Return the stuffed potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions if desired, then serve warm.
Notes
Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg