Chicken Bacon Ranch 2 Foot Long Potato Skin Recipe By Tasty

Steps:

• Preheat oven to 400ºF (200ªC).
• Debone, remove skin, and shred rotisserie chicken.
• Brush potatoes with oil and sprinkle with salt and pepper.
• With a fork, poke several sets of holes on the front and back of the potato.
• Bake for 40-45 minutes or until inside is cooked.
• Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
• In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
• Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
• Bake for 15 minutes, or until the cheese is melted.
• Enjoy!

Steps:

• Preheat oven to 425˚F (220˚C)
• On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
• In a bowl, add the chicken, salt, pepper, half of the scallions, ½ cup (50 grams) mozzarella, and ranch. Stir to combine and set aside.
• Once the potatoes have cooled place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
• On a parchment paper-lined baking sheet place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
• Brush the potato skins with the rest of the olive oil and season with salt and pepper.
• Scoop the chicken mixture into the potato skins and press down into an even layer. Sprinkle the rest of the mozzarella cheese over the potato skins. Bake for 5 minutes until melted.
• Top with bacon and the rest of the scallions.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• On a cutting board, peel potatoes then cut each in half widthwise.
• Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
• Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
• Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
• Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
• Bake for 45 minutes, or until bacon reaches desired crispiness.
• Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
• Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
• Sprinkle chives over the egg.
• Bake for 6 to 12 minutes depending on how well done you would like your eggs.
• Let cool before serving.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
• Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
• Remove from oven and allow the potatoes to cool for at least 10 minutes.
• Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
• Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
• Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
• While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
• Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
• Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
• Remove from oven and garnish with your favorite white dressing and chives (optional).
• Enjoy!

Steps:

• Preheat oven to 425˚F (220˚C)
• On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
• In a pot, heat 1 tablespoon of olive oil. Add the onion, and stir until golden.
• Add the garlic and ground beef, breaking up the meat into the onions and garlic.
• Add the chili powder, cumin, salt, and pepper, and stir to combine.
• Add the kidney beans, tomatoes, and green chilis, and stir to combine. 7. Simmer for 10 minutes. Set aside
• Once the potatoes have cooled place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
• On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
• Brush the potato skins with the rest of the olive oil and season with salt and pepper.
• Scoop the chili into the potato skins and packing it down into an even layer. Sprinkle the cheese over the potato skins. Bake for 5 minutes until melted.
• Top with sour cream and cilantro.
• Enjoy!

Steps:

• Preheat oven to 425˚F (220˚C)
• On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
• In a pan, heat 1 tablespoon of olive oil. Add the onions and cook until golden.
• Add the garlic, broccoli, salt, and pepper, and cook until the broccoli is tender. Scoop mixture into a bowl.
• Add the cream cheese and cheddar cheese to the bowl of broccoli and stir to combine. Set aside.
• Once the potatoes have cooled, place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
• On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
• Brush the potato skins with the rest of the olive oil and season with salt and pepper.
• Scoop the broccoli cheddar mixture into the potato skins and press down into an even layer. Sprinkle the rest of the cheddar cheese and mozzarella cheese over the potato skins. Bake for 5 minutes until melted.
• Top with parsley.
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• With a fork, poke the potatoes.
• Place the potatoes on a plate and microwave for five minutes on each side.
• In a bowl mix the chicken, ranch dressing, bacon, and cheddar cheese.
• Carefully place the potatoes on a baking sheet, and slice them half way down.
• Fill the potatoes with the chicken mixture.
• Top with more cheddar cheese.
• Bake for 20 minutes or until cheese is melted.
• Top with sour cream and scallions.
• Enjoy!