Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked shredded chicken
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean and prick with a fork.
- Bake potatoes directly on oven rack for 45-60 minutes until tender.
- Cut potatoes in half, scoop out the insides into a bowl, and set aside.
- In a bowl, combine shredded chicken, ranch dressing, salt, and pepper. Mix well.
- Fill the potato skins with the chicken mixture and top with shredded cheese and bacon bits.
- Return to oven for 10-15 minutes until cheese melts and toppings are crispy.
- Garnish with sliced green onions and serve hot.
Notes
- Use cooked shredded chicken or rotisserie chicken for convenience.
- You can add a dash of hot sauce for extra spice.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Bake and fill
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 baked potato with filling
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
