Cheesy Chicken Bacon Potatoes (Printable)

Baked potatoes filled with chicken, bacon, cheddar, and ranch—gooey, savory, and satisfying for any meal.

# Components:

→ Potatoes

01 - 4 large russet potatoes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt

→ Chicken Filling

04 - 2 cups cooked chicken breast, shredded
05 - 1/2 cup ranch dressing
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon freshly ground black pepper

→ Bacon & Cheese

09 - 6 slices bacon, cooked and crumbled
10 - 1 1/2 cups shredded cheddar cheese
11 - 1/4 cup chopped green onions, plus extra for garnish

# Method:

01 - Preheat oven to 400°F. Scrub russet potatoes, pat dry, rub with olive oil, and season with kosher salt. Prick each potato with a fork several times.
02 - Place potatoes directly onto the oven rack and bake for 50 to 60 minutes, or until fork-tender. Remove from oven and allow to cool slightly.
03 - In a mixing bowl, combine shredded cooked chicken breast, ranch dressing, garlic powder, onion powder, and black pepper. Stir thoroughly to blend.
04 - Using a sharp knife, slice each baked potato lengthwise. Carefully scoop out most of the potato flesh into a bowl, leaving a 1/4-inch shell intact.
05 - Mash the scooped potato flesh and mix with the prepared chicken filling, half the shredded cheddar cheese, half the crumbled bacon, and chopped green onions.
06 - Spoon the filling mixture back into the potato shells, distributing evenly. Top each with the remaining cheddar cheese and crumbled bacon.
07 - Return filled potatoes to the oven and bake for 10 to 12 minutes, or until cheese is melted and bubbly.
08 - Remove potatoes from the oven and garnish with extra green onions before serving.

# Expert Advice:

01 -
  • Uses only easy-to-find supermarket staples
  • A full meal tucked into one potato shell
  • Ready in just over an hour and mostly hands-off
  • Customizable with cheese or spice, so everyone is happy
02 -
  • Each potato is generously stuffed and can be the whole meal
  • Loaded with protein and calcium from the chicken and cheese
  • Gluten-free if you double-check your ranch and bacon sources
03 -
  • Use freshly shredded cheese because it melts more smoothly than bagged pre-shredded
  • Always taste your ranch before mixing into the filling since some brands are saltier than others
  • Do not skip crisping the bacon fully since it softens a bit after baking in the potatoes

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