Crispy-skinned baked potatoes stuffed with creamy ranch-seasoned chicken, crispy bacon bits, melted cheddar cheese, and drizzled with cool ranch dressing. This hearty and flavor-packed meal is comfort food at its finest—perfect for cozy weeknight dinners, casual gatherings, or game-day feasts.
Why You’ll Love This Recipe
Loaded Chicken Bacon Ranch Baked Potatoes bring together all the best comfort food elements in one satisfying dish. The contrast of fluffy potato with savory shredded chicken, melty cheese, smoky bacon, and creamy ranch delivers bold flavor and texture in every bite. Easy to customize and simple to prepare, this recipe is perfect for feeding a crowd or meal-prepping indulgent lunches.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 large russet potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1/3 cup ranch dressing (plus more for drizzling)
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
Toppings:
- 6 slices cooked bacon, chopped
- 1/4 cup sour cream (optional)
- 2 tbsp chopped fresh chives or green onions
- 1 tbsp chopped parsley
Directions
- Preheat oven to 400°F (200°C).
- Scrub the russet potatoes clean and pat dry. Pierce each potato several times with a fork.
- Rub the potatoes with olive oil and season with salt and pepper. Place directly on the oven rack or on a baking sheet.
- Bake for 45–60 minutes, or until the skins are crispy and the insides are fork-tender.
- While the potatoes are baking, prepare the filling: In a large bowl, mix together shredded chicken, ranch dressing, shredded cheese, garlic powder, salt, and black pepper. Set aside.
- Once the potatoes are done, carefully slice each one open lengthwise. Use a fork to fluff the inside of the potato.
- Spoon the chicken mixture generously into each potato, pressing it gently into the center.
- Top with chopped bacon and an extra drizzle of ranch dressing.
- Garnish with sour cream, chopped chives or green onions, and parsley. Serve warm.
Servings and timing
This recipe serves 4.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Variations
- Spicy kick: Add diced jalapeños or a drizzle of buffalo sauce.
- Different protein: Use shredded rotisserie chicken, pulled pork, or chopped grilled steak.
- Cheese options: Swap cheddar with Monterey Jack, mozzarella, or pepper jack.
- Vegetarian version: Replace chicken and bacon with sautéed mushrooms, roasted broccoli, or chickpeas.
- Mini version: Use small potatoes to create appetizer-sized loaded bites.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the potatoes in a 350°F (175°C) oven for 15–20 minutes or until heated through. You can also microwave individual portions for 1–2 minutes, but the skin may lose its crispness.
Avoid freezing assembled baked potatoes, as the texture of the potato may change. However, the filling can be frozen separately for up to 2 months.
FAQs
Can I make these ahead of time?
Yes, you can bake the potatoes and prepare the filling in advance. Assemble and reheat before serving for the best texture.
What’s the best potato for this recipe?
Russet potatoes are ideal due to their large size and fluffy interior, which holds the filling well.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken adds convenience and extra flavor to the filling.
How can I make this healthier?
Use low-fat ranch dressing, turkey bacon, and reduced-fat cheese. You can also reduce the cheese and use Greek yogurt instead of sour cream.
Are these gluten-free?
Yes, if all ingredients (especially the ranch dressing) are certified gluten-free.
Can I cook the potatoes in the microwave?
Yes. Microwave on high for 8–10 minutes, turning halfway through. Finish in the oven for 10 minutes to crisp the skin.
What side dishes go well with this meal?
A simple green salad, roasted vegetables, or coleslaw pairs nicely with the richness of the stuffed potatoes.
Can I add vegetables to the filling?
Yes, diced bell peppers, sautéed onions, or corn make great additions.
Is it okay to leave out the bacon?
Yes, the dish will still be flavorful without bacon. Consider using turkey bacon or plant-based alternatives if preferred.
Can I use a different dressing instead of ranch?
Yes, Caesar, blue cheese, or garlic aioli can be used for a different flavor profile.
Conclusion
Loaded Chicken Bacon Ranch Baked Potatoes are a hearty, indulgent, and flavor-packed meal that brings together everything you love about comfort food. Easy to customize, simple to prepare, and irresistibly delicious, they’re perfect for weeknights, gatherings, or game-day celebrations. Serve them hot and watch them disappear.
Print
Loaded Chicken Bacon Ranch Baked Potatoes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Crispy-skinned baked potatoes stuffed with creamy ranch-seasoned chicken, crispy bacon bits, melted cheese, and drizzled with ranch dressing. This hearty and flavor-packed meal is comfort food at its finest—perfect for cozy nights or casual entertaining.
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
- For the Filling:
- 2 cups cooked chicken breast, shredded
- 1/3 cup ranch dressing (plus more for drizzling)
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- Toppings:
- 6 slices cooked bacon, chopped
- 1/4 cup sour cream (optional)
- 2 tbsp chopped fresh chives or green onions
- 1 tbsp chopped parsley
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, and pierce with a fork. Rub with olive oil, salt, and pepper.
- Bake directly on oven rack for 45–60 minutes or until skins are crisp and insides are fork-tender.
- While potatoes bake, combine shredded chicken, ranch dressing, cheese, garlic powder, salt, and pepper in a bowl.
- Once baked, carefully slice open the potatoes and fluff the insides with a fork. Spoon the chicken mixture generously into each potato.
- Top with crispy bacon bits and drizzle with extra ranch dressing.
- Garnish with sour cream, chives, and parsley. Serve warm.
Notes
- Use leftover rotisserie chicken for a quick prep shortcut.
- Customize with your favorite cheese blend or add jalapeños for a spicy twist.
- Potatoes can be pre-baked and reheated before stuffing for faster assembly.
Nutrition
- Serving Size: 1 loaded potato
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg
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