These Chicken Bacon Cheddar Ranch Stuffed Potatoes are an easy to prepare meal that your family will love.
Charles loves baked potatoes. I think it is a British thing? I love it because baked potatoes are so easy to make, and I often turn them into a full meal by stuffing them with all of the toppings that I can think of. Stuffed baked potatoes are one of the meals that Charles gets the most excited about. My most recent creation is Chicken Bacon Cheddar Ranch Stuffed Potatoes.
I took steak house style twice baked potatoes, and then stuffed them with ranch seasoned shredded chicken, crumbled bacon, cheddar, broccoli, green onion, and an avocado ranch sauce. The potatoes take about an hour and 20 minutes to prepare (I love to get big potatoes so it is enough for a full meal).
To prepare this meal you just coat the potatoes with butter and salt, and pop them in the oven for an hour. After an hour you scoop out the potatoes, and mash them with some cheese and sour cream. You scoop the mashed potato back into the skins, and put the potatoes back in the oven for about 15 minutes.
Once the potatoes go into the oven the second time, you cook the bacon and broccoli, shred and season the chicken, chop the green onion, and whip up the avocado ranch sauce. The active preparation time is only about 20 minutes!
You could use leftover chicken if you happen to have some, or you can just buy a rotisserie chicken at the grocery store. This is my favorite time saving hack. After I shredded the chicken I put it in a skillet with a touch of chicken broth and some ranch seasoning. This gave the chicken an extra boost of flavor.
If you want to save some time, you could skip making the avocado ranch sauce, and just season some sour cream with some ranch seasoning instead.
Chicken Bacon Cheddar Ranch Stuffed Potatoes
Ingredients
- 4 Large Yukon Gold Potatoes
- About 2 tablespoons of Butter
- Salt
- ¾ cup Light Sour Cream
- 1 cup Shredded Cheddar Cheese
- 4 slices of Bacon
- 2 cups of Shredded Chicken
- ¼ cup Chicken or Vegetable Broth
- 1 tablespoon Ranch Seasoning Mix
- 1 cup of chopped Broccoli
- ¼ cup chopped Green Onion
For the Avocado Ranch Crema:
- ½ an Avocado
- ½ cup Light Sour Cream
- 1 tablespoon Ranch Seasoning Mix
- 1 tablespoon Olive Oil
- 5 tablespoons Water
- the juice of half a Lime
- ¼ teaspoon Salt
- a dash of Pepper
Instructions
- Heat your oven to 375 degrees. Rinse and dry the potatoes, and then rub them with butter and sprinkle with salt. Place on a baking sheet and bake for one hour.
- After one hour, remove the potatoes from the oven. They should be soft on the inside - if not you can let them cook a little longer. Slice the potatoes in half, and scoop out about ⅔ of the inside. You want a layer of potato to be left on the skin.
- Combine the scooped out potato, 1 tablespoon butter, ¾ cup sour cream, and half the cheddar cheese. Mash with a fork to combine. Season with salt and pepper.
- Scoop the mashed potatoes back into the potato skins. Return to the oven for another 15-20 minutes, while you prep all of the toppings.
- Place the slices of bacon on a parchment lined baking sheet and bacon along side the potatoes for about 10 minutes, until crispy. Then remove from the oven and blot any excess grease with a paper towel. Chop or crumble the bacon.
- Next, prepare the avocado ranch crema. Place all of the dressing ingredients in a blender and liquefy. Add more water if the dressing is still too thick.
- To heat up the chicken, pour the broth, chicken, and 1 tablespoon ranch seasoning mix in a skillet and heat over medium low heat for 4 minutes.
- Lastly, rinse the broccoli in water, and then microwave for 30-60 seconds until bright green and soft.
- Now it is time to assemble the stuffed potatoes! Take the potatoes out of the oven, then top them with the chicken, bacon, broccoli, cheese, green onion, and a dollop of the avocado ranch crema.
Notes
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