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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.
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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 2/3 of the inside. You want a layer of potato to be left on the skin.
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Combine the scooped out potato, 1 tablespoon butter, 3/4 cup sour cream, and half the cheddar cheese. Mash with a fork to combine. Season with salt and pepper.
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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.
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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.
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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.
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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.
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Lastly, rinse the broccoli in water, and then microwave for 30-60 seconds until bright green and soft.
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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.