Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked chicken, shredded
- 1/2 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon bits
- 2 tbsp chopped green onions
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce potatoes, then bake for 45-50 minutes until tender.
- Meanwhile, in a bowl, mix cooked chicken, ranch dressing, bacon bits, salt, and pepper.
- Once potatoes are cool enough to handle, slice in half and scoop out some flesh, mixing it with the chicken filling.
- Fill potato skins with the chicken mixture, top with shredded cheese, and bake for another 10 minutes until cheese melts.
- Garnish with chopped green onions before serving.
Notes
- For extra flavor, add garlic powder or paprika to the chicken mixture.
- Use pre-cooked rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Baking, filling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg