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Chicken Bacon Ranch Potatoes

These Chicken Bacon Ranch Potatoes are a hearty, flavor-packed twist on classic loaded potatoes. Crispy potato skins are filled with a savory mix of mashed potatoes, tender chicken, smoky bacon, sautéed spinach, and creamy ranch dressing, then topped with melty cheddar cheese.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 4 Russet Potatoes

  • 1 Onion

Fridge and Freezer

  • ¼ cup Ranch Dressing

  • 8-oz Cooked Chicken

  • ½ cup Bacon Bits

  • 1 cup Cheddar Cheese

  • 2 cups Spinach

  • 1 tbs Butter

Directions

  1. Wash hands with soap and water. Preheat the oven to 350 degrees. Peel and chop onion. Chop the cooked chicken into bite-size pieces.

  2. Scrub the potatoes well and prick all over with a fork. Cook the potatoes in the microwave 5 minutes at a time, turning occasionally, until tender. Set aside to cool slightly.

  3. Heat 1 tbs butter in a large skillet over medium-high heat. Cook the onion until translucent. Add the spinach and cook until wilted.

  4. Cut the potatoes in half and scoop out most of the flesh, leaving enough that the skin stays intact (be careful, potatoes will be hot).

  5. Mash the potato flesh in a bowl with salt and pepper. Stir in the onions and spinach. Stir in the chicken, bacon, and ranch.

  6. Arrange the potato skins on a baking sheet and fill with the chicken, bacon, ranch mixture. Sprinkle each with cheese. Bake until potatoes are hot and cheese is melted. This recipe makes 8 potato halves. One serving is 2 halves. Refrigerate leftovers within 2 hours.

<ul><li>See how to chop onions here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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