Cheesy Chicken Bacon Potatoes

This comforting recipe for Cheesy Chicken Bacon Ranch Stuffed Potatoes is a reliable go-to for busy weeknights or laid-back weekends when you want something satisfying and full of flavor. You get crispy potato skins packed with creamy, ranch-infused chicken, smoky bacon, and melty cheddar, all topped off with fresh green onions for a bit of brightness. With simple methods and familiar ingredients, this dish never fails to win over a crowd.

I first put these together for a cozy movie night with my family, and now we keep coming back to them whenever comfort food calls.

Ingredients

• Russet potatoes: These create a fluffy interior and crisp skin so look for ones without bruises
• Olive oil: Helps crisp up the skin and adds richness use good extra-virgin for best flavor
• Kosher salt: Seasons both the skin and flesh of the potato opt for coarse salt if available
• Cooked chicken breast: Shredded chicken soaks up the ranch and spices easily use rotisserie or your own roast leftovers
• Ranch dressing: Brings creamy tang ensure it is thick and not too runny for best stuffing consistency
• Garlic powder: Adds depth without raw sharpness choose fresh powder for best flavor
• Onion powder: Rounds out the chicken filling
• Black pepper: A little punch pick freshly ground for more zip
• Bacon: Cook until crisp then crumble smoky bacon gives texture and salty hit
• Shredded cheddar cheese: Melts into the filling for richness sharp cheddar offers more flavor per bite
• Green onions: Add color and fresh bite use both green and pale parts

Instructions

Prep and Bake the Potatoes:

Scrub your russet potatoes thoroughly and pat them dry with a towel. Rub each potato generously with olive oil to help the skin crisp as it bakes. Next sprinkle with kosher salt ensuring even coverage for the tastiest results. Prick each potato several times with a fork to let the steam escape then place them directly on the oven rack. Bake at 400 degrees Fahrenheit for 50 to 60 minutes or until the outside is crisp and the inside yields to gentle pressure

Make the Chicken Mixture:

While the potatoes are baking shred your cooked chicken breast using two forks and add to a mixing bowl. Pour in the ranch dressing sprinkle over the garlic and onion powder and add the black pepper. Stir the mixture thoroughly until the chicken pieces are evenly coated. Taste and add a few extra grinds of pepper if you want more kick

Prepare the Potato Shells:

After baking let the potatoes cool just enough to handle then set them on a flat surface. Use a sharp knife to slice each one lengthwise along the top but do not cut all the way through. Carefully use a spoon to scoop out the flesh into a bowl leaving a quarter inch shell so the potato maintains its structure

Combine the Filling:

Mash the scooped potato flesh in a bowl until mostly smooth with a few small chunks for texture. Mix in the chicken and ranch mixture half of the shredded cheddar cheese half of the crumbled bacon and the chopped green onions. Stir thoroughly to combine so every bite is packed with creamy flavor and bits of bacon

Stuff and Top the Potatoes:

Carefully spoon the prepared filling back into each potato shell packing it down with a spoon to fit as much as possible. Sprinkle the remaining cheddar cheese and bacon evenly on top of each stuffed potato making sure you get cheese all the way to the edges

Final Bake and Garnish:

Arrange the stuffed potatoes on a baking sheet if you want easier cleanup. Slide them back into the oven and bake for 10 to 12 minutes or until the cheese is melted and bubbly. Remove from the oven and top with extra sliced green onions before serving for a fresh and colorful touch

Save

My own favorite ingredient here is the bacon because every time I crisp up a few extra pieces someone in the family always sneaks one before it makes it onto the potatoes. The first time I made these we ate them straight off the tray because nobody could wait for plates

Storage Tips

To keep leftovers fresh wrap each stuffed potato in foil and refrigerate for up to three days. Reheat in the oven at 350 degrees for best texture or use the microwave for speed if you are short on time. Avoid freezing if possible since dairy-rich fillings can change texture but if you do freeze wrap tightly and thaw overnight before reheating

Ingredient Substitutions

You can swap in rotisserie chicken for even more convenience or use cooked turkey if you are working through holiday leftovers. Monterey Jack or Pepper Jack cheese brings a new flavor twist and chopped cooked ham can stand in for bacon if needed. For a vegetarian option skip the meat and double the cheese with extra ranch

Serving Suggestions

Serve these with a crisp green salad or steamed broccoli for a balanced meal. They are also great as a hearty side dish at barbecues alongside grilled meats. For game day slice each potato in half or quarters for crowd-pleasing appetizers

Cultural and Historical Context

Stuffed potatoes have roots all across American cuisine as a way to stretch ingredients and please picky eaters. The combination of chicken bacon ranch and cheddar echoes classic diner flavors found in everything from loaded fries to casseroles. This recipe captures that indulgent spirit in a tidy potato shell

Seasonal Adaptations

Add fresh chopped chives or parsley in spring

Success Stories

These stuffed potatoes became a hit at my annual tailgate party after someone tried just one bite and demanded the recipe on the spot. Now my nephews request them for every sleepover and even picky eaters completely clean their plates

Freezer Meal Conversion

If you want to freeze assemble the stuffed potatoes but hold off on the final cheese and bacon topping. Wrap tight and freeze individually then thaw and finish with cheese and bacon before the second bake for best results

Save

Serve straight from the oven while the cheese is gooey and the potatoes are piping hot. These are as crowd-pleasing as they are comforting

Recipe FAQ

→ What type of potatoes work best?

Russet potatoes are ideal due to their fluffy texture and sturdy skins, making them perfect for stuffing.

→ Can I prepare the filling in advance?

Yes, the chicken and bacon mixture can be made ahead and refrigerated for up to 24 hours before assembling.

→ Is there a substitute for ranch dressing?

You can use sour cream mixed with herbs or your favorite creamy dressing as an alternative.

→ How can I make this spicier?

Add chopped jalapeños or a dash of cayenne pepper to the filling for more heat.

→ Are leftovers easy to reheat?

Reheat stuffed potatoes in the oven at 350°F until warmed through, or microwave for convenience.