Chicken Ranch Stuffed Spuds (Print Version)
Baked russets packed with smooth ranch chicken mixture, gooey cheddar, and crunchy bacon creating a hearty and fulfilling entree.
# Ingredients:
→ Main Ingredients
01 -
4 ounces cream cheese block
02 -
1 tablespoon ranch seasoning powder
03 -
3 slices of cooked bacon, crumbled or chopped up
04 -
1 cup sharp cheddar, shredded fresh
05 -
1 pound skinless boneless chicken breasts
06 -
4 large russet potatoes, about 4 pounds total
→ Optional Toppings
07 -
Blue cheese crumbs
08 -
Ranch dressing drizzle
09 -
Extra bacon bits
10 -
Freshly chopped chives
# Steps:
01 -
Set your oven to 425°F to preheat. Clean and dry your potatoes. Coat them with a thin layer of olive oil, sprinkle with salt and pepper, and line them up on a baking tray covered in foil. Bake until they're soft when poked with a fork, about 45 minutes to an hour. Let them cool down for 5–10 minutes before handling.
02 -
After cleaning and drying the spuds, place them on a microwave-friendly plate. Microwave on high power for 7 minutes, flipping them halfway. Keep microwaving in short bursts (1 minute each) until they're fork-soft. Cool for about 5–10 minutes to make them easier to handle.
03 -
Toss the chicken in your slow cooker and sprinkle ranch seasoning on top. Lay the cream cheese block on the chicken. Cover and cook on LOW for about 4–5 hours or on HIGH for around 2.5–3 hours. Once it's cooked, shred the chicken with two forks in the cooker. Mix in 1 cup of grated cheddar and about three-fourths of the crumbled bacon bits.
04 -
Heat your oven's broiler and line a tray with foil. Cut a slit lengthwise on each potato’s top, being careful not to slice all the way through. Gently push the ends to pop them open. Fluff up the potato insides with a fork, sprinkle with salt and pepper, and toss in a little butter. Pack the potato with the chicken mix, then top it with the rest of the bacon bits and a spoonful of shredded cheddar.
05 -
Broil the stuffed potatoes for a few minutes or until the cheese on top is bubbly and golden. Once done, let them sit for about 5 minutes. Finish them with chopped chives and a drizzle of ranch dressing before serving.
# Notes:
01 -
For consistent cooking, pick potatoes that are roughly the same size. Leftover chicken can be kept in the fridge for up to 4 days for other meals.
02 -
You can skip the slow cooker if you're using already shredded chicken. Just heat it with the other ingredients in a pan over the stove.