Ingredients
Scale
- 4 large russet potatoes
- 2 pounds boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 8 ounces cream cheese, softened
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- Green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes and poke holes in them with a fork. Rub with olive oil and sprinkle with sea salt. Place directly on the oven rack and bake for 45-60 minutes until tender.
- In a slow cooker, combine the chicken breasts and ranch seasoning. Cook on low for 6-8 hours or high for 3-4 hours until fully cooked and shreddable.
- Shred the chicken in a mixing bowl, then stir in cream cheese, crumbled bacon, half of the cheddar cheese, salt, and pepper until well combined.
- Allow baked potatoes to cool slightly before slicing in half lengthwise. Scoop out some flesh to create space for the filling. Generously fill each potato with the chicken mixture.
- Top with remaining cheddar cheese and return them to the oven for an additional 10-15 minutes until cheese is melted and bubbly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato (approximately 350g)
- Calories: 620
- Sugar: 3g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 90mg