Chicken Bacon Ranch Twice-Baked Potatoes
Ingredients
The potatoes
-
4
large
Russet potatoes
-
½
cup
butter, melted
-
½
cup
grated parmesan cheese
-
2
cups
shredded cheddar cheese
-
1
tablespoon
minced garlic
-
1½
teaspoons
sea salt, separated
-
1
teaspoon
black pepper
-
½
teaspoon
red chili flakes
-
1
pouch
ranch seasoning
-
½
cup
French onion dip
The meat
-
10
oz
beef bacon
-
½
lb
boneless chicken breast
-
1
teaspoon
tarragon
-
1
teaspoon
garlic powder
Toppings
-
½
cup
green onion, chopped
-
to taste
sour cream
Instructions
- Preheat the oven to 400°F.
- Poke holes in each potato, coat with oil, and bake for 1 hour.
- Remove potatoes and let cool for 10 minutes.
- Bake beef bacon for 15 minutes until golden brown, then chop into small pieces.
- Cube the chicken breast, season with tarragon, salt, and garlic powder, and cook in a skillet for 4 minutes until cooked through.
- Cut potatoes in half lengthwise, scoop out the insides into a bowl.
- Mix the potato insides with melted butter, parmesan, cheddar, minced garlic, half of the bacon, chicken, salt, pepper, red pepper flakes, ranch seasoning, and French onion dip.
- Spoon the mixture back into the potato skins, top with remaining cheddar and bacon.
- Bake for an additional 15 minutes at 400°F.
- Serve topped with green onions and sour cream if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
481
Total fat
32.9g
Total carbohydrates
21.7g
Total protein
25g
Sodium
932mg
Cholesterol
102mg
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