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.
