Crack Chicken Stuffed Baked Potatoes
450kcal
Ingredients
Main Ingredients
- 4 large large baked potatoes
- 2 cups cooked and shredded chicken
- 1 cup ranch dressing Can substitute with Greek yogurt for a lighter option.
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped
- to taste salt and pepper
- for garnish Chives or green onions Optional garnish
Method
Baking the Potatoes
- Preheat the oven to 400°F (200°C).
- Bake the potatoes in the preheated oven for about 45-60 minutes or until they are tender when pierced with a fork.
Preparing the Filling
- In a mixing bowl, combine the shredded chicken, ranch dressing, cheddar cheese, and chopped bacon. Mix well until fully incorporated.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half and scoop out some of the flesh to create space for the filling.
- Fill each potato half generously with the chicken mixture, making sure to pack it in nicely.
Final Baking
- Place the stuffed potatoes back in the oven and bake for an additional 15 minutes, or until heated through and the cheese is melted.
- Garnish with chives or green onions before serving for a fresh finish.
Nutrition
Serving1gCalories450kcalCarbohydrates45gProtein30gFat20gSaturated Fat8gSodium600mgFiber5gSugar2g
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for convenience.