Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked chicken, shredded
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and poke holes in potatoes, bake for 50-60 minutes until tender.
- In a bowl, combine shredded chicken, ranch dressing, salt, and pepper.
- Cut each potato in half and carefully scoop out some flesh, leaving a border.
- Mix the scooped potato with chicken mixture, then stuff back into potato skins.
- Top with shredded cheese and crumbled bacon.
- Bake for an additional 10 minutes until cheese melts.
- Garnish with sliced green onions and serve hot.
Notes
- For extra flavor, add chopped jalapenos or hot sauce.
- You can substitute sour cream for ranch dressing if preferred.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Method: Bake and stuffing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 580 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg
