When you’re in the mood for chicken, bacon, and ranch flavors, look no further than Chicken Bacon Ranch Potatoes! Twice-baked jacket potatoes stuffed with shredded chicken, crisp bacon, and creamy ranch dressing!
Many foodies all over the internet love the combination of chicken, bacon, and ranch. You’ll find recipes for casseroles, sandwiches, stews, and tons of other dishes that combine these ingredients. And for good reason! Chicken, bacon, and ranch is a classic, all-American combination.
Now, we’re stuffing this classic combination inside twice-baked potatoes with Chicken Bacon Ranch Potatoes! Tender pulled chicken combines with crispy bacon, creamy ranch, pepper jack cheese, and fluffy potato and is stuffed inside crisp baked potato shells. Don’t forget to top with even more gooey cheese!
Perfect, Crisp Baked Potatoes
Twice-baked potatoes typically come out crispier than regular baked potatoes due to the longer cooking time. This means that the outer crust is perfect for eating along with the cheesy insides. You just need to take a few steps for the perfect crispy potato shell.
First, be sure to wash the outside of your potato well. Scrub to ensure all the dirt is removed and pat totally dry with paper towels. Next, rub your potatoes lightly in oil before baking. This helps maintain the perfect texture.
Finish by coating the bottom of the pan with more oil once the potatoes are stuffed. After all your hard work, you do not want your twice-baked potatoes to potentially stick to the pan!
Ingredients in Chicken Bacon Ranch Potatoes
- 2 large russet potatoes
- 1 teaspoon coconut oil
- 2 cups cooked chicken, shredded
- ½ pound bacon, cooked until crispy, reserving some for the top
- ½ cup prepared ranch dressing
- 1 cup shredded pepper jack cheese
- 1 large garlic clove, minced
- 2 large scallions, sliced, for garnish
How to Make Chicken Bacon Ranch Potatoes
Preheat the oven to 350 degrees F.
Place your potatoes onto a rimmed baking sheet. Rub the potato skins with the coconut oil. Poke a few holes into the potatoes using a fork, allowing steam to escape in the oven.
Bake the potatoes for 1 hour or until cooked all the way through. Remove from the oven and allow the potatoes to cool slightly.
Halve the potatoes. Scoop out the cooked middles, leaving a ½-inch border around the skins. Place the middles into a large bowl.
To the large bowl, add the chicken, bacon, ranch, most of the cheese, and garlic. Mix together until well combined.
Add the mixture back into each half potato, dividing the filling among the jackets.
Top each potato with more cheese.
Place back into the oven and cook for 10-20 minutes, allowing the cheese to melt and insides to warm through.
Remove from the oven and serve garnished with scallions.
Chicken Bacon Ranch Potatoes (Twice-Baked!)
Ingredients
- 2 large russet potatoes
- 1 tsp coconut oil
- 2 cups cooked chicken, shredded
- 1/2 pound bacon, cooked until crispy, reserving some for the top
- 1/2 cup prepared ranch dressing
- 1 cup shredded pepper jack cheese
- 1 large garlic clove, minced
- 2 large scallions, sliced, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Place your potatoes onto a rimmed baking sheet. Rub the potato skins with the coconut oil. Poke a few holes into the potatoes using a fork, allowing steam to escape in the oven.
- Bake the potatoes for 1 hour or until cooked all the way through. Remove from the oven and allow the potatoes to cool slightly.
- Halve the potatoes. Scoop out the cooked middles, leaving a ½-inch border around the skins. Place the middles into a large bowl.
- To the large bowl, add the chicken, bacon, ranch, most of the cheese, and garlic. Mix together until well combined.
- Add the mixture back into each half potato, dividing the filling among the jackets.
- Top each potato with more cheese.
- Place back into the oven and cook for 10-20 minutes, allowing the cheese to melt and insides to warm through.
- Remove from the oven and serve garnished with scallions.
