These twice-baked potatoes are stuffed with chicken, bacon, and a flavorful and tangy ranch and Cheddar cheese mixture for one delicious dinner option.
Preparation Time
20 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 40 mins
Calories
494 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
Step 2
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.
Step 3
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.
Step 4
Combine cubed chicken and ranch dressing mix in a bowl and toss to coat.
Step 5
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.
Step 6
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.
Step 7
Stuff potato skins with chicken mixture. Place stuffed potatoes on the baking sheet.
Step 8
Bake in the preheated oven until heated through and golden on top, 20 to 25 minutes.
Step 9
Remove potatoes from the oven, leaving oven on. Top with remaining 1/4 cup Cheddar cheese.
Step 10
Return potatoes to the oven and bake until cheese has melted. Remove from the oven, garnish with chives, and serve.
