Chicken Bacon Ranch Baked Potatoes
Rotisserie chicken, bacon, ranch, and cheese all in a crispy baked potato with green onion and extra cheese on top!
Servings: 6
Calories: 753kcal
Ingredients
- 6 medium russet potatoes
- 12 oz bacon
- 3 cups chopped rotisserie or canned chicken 415 g
- 1½ cups grated cheddar cheese 165 g
- 1 cup ranch dressing 8 oz
- ¼ cup chopped green onions for garnish
Instructions
- Preheat oven to 400℉
- Wash all potatoes, pierce with a fork, and wrap in foil. Bake potatoes for 45 minutes or until a fork pierces through them easily.
- Line a large baking sheet with foil and lay bacon across it evenly. Bake for 15-17 minutes until crispy, remove and transfer bacon to a paper towel lined plate to drain grease.
- Chop up cooked chicken and drained bacon into bite sized pieces, about ½inch.
- In a medium sized mixing bowl stir together chicken, cheese, ranch dressing, and half of the bacon.
- When potatoes are finished, let them cool long enough to handle safely, and leave the oven on. Slice the potatoes lengthwise and fill with about ⅔ cup of chicken ranch filling.
- Sprinkle the tops with cheese and pop back in the oven for 10 minutes to warm the filling and melt the cheese on top.
- Top the potatoes with the last half of the chopped bacon and green onions and serve while warm. Enjoy!
Notes
Refrigerate for up to 4 days.
Freeze for up to 3 months.
Nutrition
Calories: 753kcal | Carbohydrates: 42g | Protein: 39g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Cholesterol: 136mg | Sodium: 1080mg | Potassium: 1249mg | Fiber: 3g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 12mg | Calcium: 248mg | Iron: 3mg