Go Back
easy chicken bacon ranch recipe

Loaded Chicken Bacon Ranch Russet Potatoes

Jumbo stuffed potatoes with juicy chicken thighs, crispy bacon, melted cheese, and ranch drizzle
Print Recipe Pin Recipe

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
  • - 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