Chicken Bacon Ranch Stuffed Baked Potatoes Recipes

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!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9x13-inch baking dish.
• Toss potatoes, Brussels sprouts, and garlic together with olive oil in a bowl until vegetables are lightly coated. Add vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Evenly pour the entire packet of ranch seasoning over chicken and vegetables. Sprinkle chopped bacon on top.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the baking dish under the broiler and cook until chicken skin becomes golden brown and a bit crisp, 2 to 3 minutes

Steps:

• Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
• Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
• Cook marinated chicken in large skillet till fully cooked.
• Add Frozen Spinach and continue heating.
• Remove from stove and stir in Cream Cheese.
• Preheat oven to 350 degrees.
• Cut small layer off the top of each baked potato and scoop out most of the potato.
• Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
• Bake in oven for 15 minutes or until cheese is melty.
• Top with shallots and serve hot.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 40 to 50 minutes. Remove from oven, leaving oven on. Let cool.
• While potatoes are cooling, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes and crumble.
• Combine cubed chicken and ranch dressing mix in a bowl and toss to coat.
• Heat canola oil in a skillet over medium heat. Cook chicken in the hot skillet until no longer pink in the center and juices run clear, 5 to 10 minutes. Set aside.
• Cut cooled potatoes in 1/2 lengthwise and scoop out insides, leaving about a 1/2-inch shell. Place insides into a medium bowl and mix with prepared ranch dressing until creamy. Add cooked chicken, bacon pieces, and 3/4 cup Cheddar cheese and mix well.
• Stuff potato skins with chicken mixture. Place stuffed potatoes on the baking sheet.
• Bake in the preheated oven until heated through and golden on top, 20 to 25 minutes.
• Remove potatoes from the oven, leaving oven on. Top with remaining 1/4 cup Cheddar cheese.
• Return potatoes to the oven and bake until cheese has melted. Remove from the oven, garnish with chives, and serve.