Ranch Chicken Stuffed Baked Potatoes Rsc
Elevate your weeknight dinner game with these irresistible Ranch Chicken Stuffed Baked Potatoes! Perfectly baked potatoes are filled with a creamy, flavor-packed mixture of tender ranch-seasoned shredded chicken, buttery mashed potatoes, sharp cheddar cheese, and a velvety touch of sour cream. With a crispy cheddar topping and a hint of fresh green onions, each bite is a hearty balance of comfort and tangy ranch goodness. This recipe is as versatile as it is satisfying—ideal for a crowd-pleasing family meal or a fun twist on game-day snacks. Ready in just over an hour, these stuffed potatoes combine baked potato perfection with a deliciously cheesy, ranch-inspired filling. Serve hot, and watch them disappear!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 large baking potatoes
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons ranch seasoning mix
- 0.5 cup sour cream
- 1 cup cheddar cheese, shredded
- 3 stalks green onions, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 0.25 cup milk
Instructions
Preheat your oven to 400°F (200°C).
Scrub the baking potatoes clean, then pierce each one several times with a fork. Rub the potatoes with 1 tablespoon of olive oil and sprinkle lightly with salt.
Place the potatoes directly on the oven rack and bake for 50 to 60 minutes, or until tender when pierced with a knife.
While the potatoes bake, heat 1 tablespoon of olive oil in a skillet over medium heat.
Season the chicken breasts with ranch seasoning, salt, and pepper. Cook the chicken in the skillet for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Once cooked, shred the chicken using two forks and set aside.
When the potatoes are done baking, remove them from the oven and allow them to cool for 5 minutes. Cut a lengthwise slit on the top of each potato and carefully scoop out most of the flesh into a medium bowl, leaving a thin layer to keep the skin intact.
Mash the potato flesh with butter, milk, and sour cream until smooth and creamy. Stir in the shredded chicken, half of the cheddar cheese, and 2 chopped green onion stalks.
Spoon the chicken and potato mixture back into the potato skins, mounding it on top.
Sprinkle the remaining cheddar cheese evenly over each stuffed potato.
Reduce the oven temperature to 375°F (190°C) and place the stuffed potatoes on a baking sheet. Return them to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Garnish the stuffed potatoes with the remaining green onions and serve hot.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 6.4 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 305 mg | 23% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1904 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
