Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked chicken (shredded (or leftover chicken works great))
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon (cooked)
- 1/2 cup ranch dressing
- 1/4 cup sour cream
- 1 tablespoon chives (chopped (for garnish))
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes and poke holes in them with a fork.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until fork-tender.
- While the potatoes bake, combine the shredded chicken, half of the cheddar cheese, crumbled bacon, ranch dressing, sour cream, salt, and pepper in a bowl.
- Once the potatoes are done, take them out and let them cool slightly. Cut them in half lengthwise and scoop out some potato to make room for the filling.
- Mix the scooped potato into the chicken mixture until combined. Fill each potato half with the mixture.
- Top with the remaining cheddar cheese and return to the oven for another 10-15 minutes, until heated through and cheese is melted.
- Garnish with chives before serving. Enjoy your delicious Cheesy Bacon Ranch Chicken Stuffed Potatoes!
- Prep Time: 15
- Cook Time: 60