Ingredients
Scale
- 4 large baking potatoes
- 1 pound boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 packet (1 ounce) Ranch dressing mix
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1/4 cup milk or chicken broth
Instructions
- Step 1: Preheat oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork. Bake for 1 hour, or until soft.
- Step 2: While potatoes are baking, cook chicken breasts. You can boil, bake, or use a slow cooker until cooked through. Shred or dice the cooked chicken.
- Step 3: In a large bowl, combine the shredded chicken, softened cream cheese, Ranch dressing mix, cheddar cheese, bacon, and milk/broth. Mix well until everything is combined and creamy.
- Step 4: Once potatoes are cooked, carefully slice them open lengthwise. Fluff the inside with a fork, being careful not to break the skin.
- Step 5: Spoon the chicken mixture into each baked potato, dividing it evenly.
- Step 6: Return the stuffed potatoes to the oven for 5-10 minutes to heat through, or microwave for 1-2 minutes. Garnish with green onions before serving.
Notes
- For easier mixing, ensure your cream cheese is fully softened to avoid lumps in the chicken mixture.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheat individual stuffed potatoes in the microwave for a quick and satisfying lunch.
- Serve with a dollop of sour cream and a sprinkle of extra bacon bits for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American