Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked chicken, shredded
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 2 tablespoons hot sauce
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce potatoes; bake for 45-60 minutes until tender.
- In a bowl, combine cooked chicken, bacon, ranch dressing, hot sauce, salt, and pepper.
- Once potatoes are cool enough to handle, cut in half and scoop out the insides into a mixing bowl.
- Mix the potato flesh with chicken mixture and half of the cheese. Spoon back into potato shells.
- Top with remaining cheese and bake at 375°F (190°C) for 15 minutes until cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
Notes
- You can prepare the filling ahead of time for quick assembly.
- Adjust hot sauce to spice preference.
- For extra creaminess, add a dollop of sour cream on top before serving.
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Method: Baking, Mixing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 430 kcal Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 85mg
