Description
Delicious ranch chicken stuffed potatoes are a hearty dish featuring fluffy russet potatoes filled with creamy ranch chicken, topped with melted cheddar cheese, crispy bacon, and fresh green onions. Perfect for a comforting meal!
Ingredients
Scale
- 4 large russet potatoes
- 1 pound boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (about 1 ounce)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly under cold water and pat them dry.
- Poke several holes in each potato with a fork.
- Rub each potato with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for about 45-60 minutes, or until tender.
- In a slow cooker, add the chicken breasts and sprinkle with ranch seasoning.
- Add the softened cream cheese on top.
- Cook on low for 6-8 hours or high for 3-4 hours in a slow cooker, or on high pressure for 10-12 minutes in a pressure cooker. Allow for natural release.
- Shred the chicken and mix with the cream cheese and ranch seasoning.
- Once the potatoes are baked, let them cool slightly.
- Slice each potato down the center lengthwise, creating a pocket.
- Scoop out a small amount of potato flesh to make room for the filling.
- Spoon the shredded chicken mixture into each potato and top with shredded cheddar cheese.
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes at 400°F (200°C) until the cheese is melted.
- Mix crumbled bacon and chopped green onions in a small bowl.
- Sprinkle the bacon and green onion mixture on top of each stuffed potato and serve immediately.
Notes
- Feel free to customize the toppings based on your preferences. Sour cream, jalapeños, or additional cheese can be great additions!
- This recipe can be made ahead of time. Prepare the stuffed potatoes and store them in the refrigerator before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
- Prep Time: 15 minutes
- Cook Time: 60 minutes