Chicken Bacon Ranch Loaded Potato Skins

Chicken Bacon Ranch Loaded Potato Skins takes around 45 minutes from beginning to end. This recipe serves 4. For $1.4 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 19g of protein, 21g of fat, and a total of 348 calories. It works well as a reasonably priced main course. 8588 people have made this recipe and would make it again. This recipe from Will Cook for Smiles requires bacon, baking potatoes, ranch dressing, and coarse salt. It is a good option if you're following a gluten free diet. With a spoonacular score of 64%, this dish is solid. Try Loaded Sweet Potato Skins with Pecans, Chicken, and Bacon, Loaded Creamy Chicken Potato Skins, and Loaded Potato Skins for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

To bake the potatoes: Preheat the oven to 350. Wash the potatoes thoroughly. Rub them (still damp) with some coarse salt. Poke a couple of holes with a knife and wrap them in foil, individually. Place on a baking sheet and bake for an hour or two, depending on the size of your potatoes. You can check the potatoes after an hour by slowly sticking a knife in them and if it goes in smoothly, potatoes are done. If not, cook for about 30 minutes at a time until done. (**Note: try sticking the knife along the side of the potatoes, where you will be cutting it in half later. This way, you won't have any extra holes in the potato skins.)While the potatoes are baking, prepare the chicken: Preheat a medium pan with a little bit of oil. Coat the chicken in some of the ranch seasoning and cook it in the pan, on medium heat, until completely done and golden. Chop into small pieces and set aside. When the potatoes are done, cut them in half. Carefully scoop out most of the potato meat but don't go too deep or you will break the skin. Fill the potatoes with chicken. Sprinkle the cheese on top.Drizzle with some ranch dressing and top off with crispy bacon. Place back on the baking sheet and bake for about 15 minutes.

 

Step by step:

1. To bake the potatoes: Preheat the oven to 35

2. Wash the potatoes thoroughly. Rub them (still damp) with some coarse salt. Poke a couple of holes with a knife and wrap them in foil, individually.

3. Place on a baking sheet and bake for an hour or two, depending on the size of your potatoes. You can check the potatoes after an hour by slowly sticking a knife in them and if it goes in smoothly, potatoes are done. If not, cook for about 30 minutes at a time until done. (**Note: try sticking the knife along the side of the potatoes, where you will be cutting it in half later. This way, you won't have any extra holes in the potato skins.)While the potatoes are baking, prepare the chicken: Preheat a medium pan with a little bit of oil. Coat the chicken in some of the ranch seasoning and cook it in the pan, on medium heat, until completely done and golden. Chop into small pieces and set aside. When the potatoes are done, cut them in half. Carefully scoop out most of the potato meat but don't go too deep or you will break the skin. Fill the potatoes with chicken. Sprinkle the cheese on top.

4. Drizzle with some ranch dressing and top off with crispy bacon.

5. Place back on the baking sheet and bake for about 15 minutes.

Nutrition Information:

covered percent of daily need