Ingredients
Scale
- 4 large russet potatoes
- 1 pound boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 packet (1 ounce) ranch dressing mix
- 1/2 cup cooked bacon crumbles
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup milk or chicken broth
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and scrub potatoes. Pierce each potato several times with a fork and bake for 45-60 minutes, or until soft when pierced with a fork.
- Step 2: While potatoes are baking, cook chicken using your preferred method (boiling, baking, or slow cooking). Once cooked, shred the chicken with two forks.
- Step 3: In a large bowl, combine the shredded chicken, softened cream cheese, ranch dressing mix, bacon crumbles, and milk or chicken broth. Mix until well combined and creamy.
- Step 4: Once the potatoes are cool enough to handle, slice each potato lengthwise and carefully scoop out the insides, leaving a 1/4 inch border of potato flesh inside the skin.
- Step 5: Mix the scooped-out potato with the chicken mixture. Stir in 1/2 cup of the shredded cheddar cheese.
- Step 6: Spoon the chicken and potato mixture back into the potato skins. Top with the remaining cheddar cheese and green onions. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Notes
- Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals until heated.
- Serve these hearty potatoes with a side salad for a complete and satisfying meal.
- For extra flavor, try using smoked paprika when seasoning your shredded chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American