Loaded Chicken Bacon Ranch Russet Potatoes
Jumbo stuffed potatoes with juicy chicken thighs, crispy bacon, melted cheese, and ranch drizzle
Ingredients
FOR THE POTATOES:
- 4 jumbo russet potatoes washed and scrubbed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt for potato skin
FOR THE CHICKEN:
- 4 boneless skinless chicken thighs cubed
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
FOR ASSEMBLY & TOPPINGS:
- 6 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese or cheddar-jack blend
- ½ cup ranch dressing plus extra for drizzling
- 2 tablespoons chopped fresh parsley
- Sliced green onions optional
- Jalapeño slices optional
Instructions
- Preheat oven to 400°F. Rub potatoes with oil and salt, pierce with fork. Bake directly on rack 55-60 minutes.
- Cook bacon until crispy, crumble and set aside.
- Season cubed chicken thighs with garlic, paprika, onion powder, salt, and pepper. Cook 8-10 minutes until golden and cooked through.
- Cut baked potatoes lengthwise, squeeze to open, and fluff flesh with fork.
- Load each potato with chicken, bacon, cheese, and ranch dressing.
- Return to oven 5-7 minutes until cheese melts completely.
- Garnish with parsley and optional toppings. Serve immediately with extra ranch.
Notes
- Choose large, uniform russet potatoes for best results
- Chicken thighs stay juicier than breasts when cubed
- Don't skip the final oven step - it melds all flavors together
- Serve immediately while hot for best texture
- Chicken thighs stay juicier than breasts when cubed
- Don't skip the final oven step - it melds all flavors together
- Serve immediately while hot for best texture
Nutrition
Calories: 753kcalCarbohydrates: 43gProtein: 38gFat: 48gSaturated Fat: 14gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 165mgSodium: 1950mgPotassium: 1308mgFiber: 3gSugar: 3gVitamin A: 752IUVitamin C: 15mgCalcium: 258mgIron: 3mg
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