Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked chicken, shredded
- 1/2 cup creamy ranch dressing
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash and poke holes in potatoes, bake for 45-50 minutes until tender.
- Slice potatoes in half and carefully scoop out most of the flesh into a bowl.
- Mix chicken, ranch dressing, half of the cheese, bacon, salt, and pepper. Stuff the mixture back into potato skins.
- Top with remaining cheese and bake for an additional 10 minutes until cheese is melted and bubbly. Garnish with green onions before serving.
Notes
- For extra flavor, add a dash of hot sauce or shredded jalapeños.
- Use cooked, shredded rotisserie chicken for quick prep.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Method: Baking, stuffing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 potato
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg