Ingredients
Scale
- 4 large Russet potatoes
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ¼ cup chopped green onions
- 1/2 cup sour cream
- 2 tbsp ranch seasoning mix
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Prick potatoes with a fork and bake for 50-60 minutes until tender.
- In a bowl, combine shredded chicken, ranch seasoning, half of the cheese, sour cream, salt, and pepper.
- Once potatoes are cool enough to handle, cut in half and carefully scoop out most of the inside, leaving a margin.
- Mix the scooped potato with the chicken mixture, then stuff the mixture back into the potato shells.
- Top with remaining cheese and crumbled bacon.
- Return to oven and bake for an additional 15 minutes until cheese melts and tops are crispy.
- Garnish with chopped green onions and serve hot.
Notes
- You can prepare the filling ahead of time for faster assembly.
- For added flavor, sprinkle with paprika or hot sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Method: Baking, stuffing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 480 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg