A twice-baked potato stuffed with a flavorful twist!

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Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
4
Yield:
4 potatoes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.

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  • Bake in the preheated oven until potatoes are easily pierced with a fork, 40 to 50 minutes. Remove from oven, leaving oven on. Let cool.

  • While potatoes are cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes and crumble.

  • Combine cubed chicken and ranch dressing mix in a bowl and toss to coat.

  • Heat canola oil in a skillet over medium heat. Cook chicken in the hot skillet until no longer pink in the center and juices run clear, 5 to 10 minutes. Set aside.

  • Cut cooled potatoes in 1/2 lengthwise and scoop out insides, leaving about a 1/2-inch shell. Place insides into a medium bowl and mix with prepared ranch dressing until creamy. Add cooked chicken, bacon pieces, and 3/4 cup Cheddar cheese and mix well.

  • Stuff potato skins with chicken mixture. Place stuffed potatoes on the baking sheet.

  • Bake in the preheated oven until heated through and golden on top, 20 to 25 minutes.

  • Remove potatoes from the oven, leaving oven on. Top with remaining 1/4 cup Cheddar cheese.

  • Return potatoes to the oven and bake until cheese has melted. Remove from the oven, garnish with chives, and serve.

Nutrition Facts

494 calories; protein 27.3g; carbohydrates 40.3g; fat 24.6g; cholesterol 78.3mg; sodium 713.3mg. Full Nutrition
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