LOADED RANCH CHICKEN POTATO BAKE
Who doesn't love a warm, filling, and delicious casserole? Our Hidden Valley loaded ranch chicken potato bake recipe is sure to be a family favorite in no time.
Provided by Hidden Valley
Categories Casseroles
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Grease a 9×13-inch baking dish with olive oil or non-stick spray. Toss the potatoes with half of the olive oil and half of the seasoning mix and spread in the baking dish; place in oven.
- While the potatoes cook (without disturbing), toss the chicken in the remaining olive oil and seasoning mix and let sit. After 25 minutes, remove the potatoes from the oven and toss with the chicken.
- Spread out evenly in the pan and return to the oven for another 20-25 minutes, until chicken is cooked through and potatoes are crisp.
- Sprinkle the potatoes and chicken evenly with the cheese, crumbled bacon, and scallions and bake another 5-6 minutes, until cheese is melted. Top with sour cream or ranch dressing and serve warm.
Nutrition Facts :
CHICKEN BACON CHEDDAR RANCH STUFFED POTATOES
I took steak house style twice baked potatoes, and then stuffed them with ranch seasoned shredded chicken, crumbled bacon, cheddar, broccoli, green onion, and an avocado ranch sauce. The potatoes take about an hour and 20 minutes to prepare (I love to get big potatoes so it is enough for a full meal).
Provided by Kit
Categories dinner
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat your oven to 375 degrees. Rinse and dry the potatoes, and then rub them with butter and sprinkle with salt. Place on a baking sheet and bake for one hour.
- After one hour, remove the potatoes from the oven. They should be soft on the inside - if not you can let them cook a little longer. Slice the potatoes in half, and scoop out about 2/3 of the inside. You want a layer of potato to be left on the skin.
- Combine the scooped out potato, 1 tablespoon butter, 3/4 cup sour cream, and half the cheddar cheese. Mash with a fork to combine. Season with salt and pepper.
- Scoop the mashed potatoes back into the potato skins. Return to the oven for another 15-20 minutes, while you prep all of the toppings.
- Place the slices of bacon on a parchment lined baking sheet and bacon along side the potatoes for about 10 minutes, until crispy. Then remove from the oven and blot any excess grease with a paper towel. Chop or crumble the bacon.
- Next, prepare the avocado ranch crema. Place all of the dressing ingredients in a blender and liquefy. Add more water if the dressing is still too thick.
- To heat up the chicken, pour the broth, chicken, and 1 tablespoon ranch seasoning mix in a skillet and heat over medium low heat for 4 minutes.
- Lastly, rinse the broccoli in water, and then microwave for 30-60 seconds until bright green and soft.
- Now it is time to assemble the stuffed potatoes! Take the potatoes out of the oven, then top them with the chicken, bacon, broccoli, cheese, green onion, and a dollop of the avocado ranch crema.
RANCH CHICKEN & BACON STUFFED POTATOES
These Ranch Chicken & Bacon Stuffed Potatoes are a great weeknight recipe, with simple ingredients & minimal prep time!This recipe also contains one of our Balanced Bites Spice Blends - RANCH - which you can shop here!
Provided by Diane Sanfilippo
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.Poke a few holes in the sweet potatoes with a fork, wrap in foil, and place in an oven-safe dish. Bake for 45 to 60 minutes, until fork-tender.Season both sides of the chicken thighs with the spice blend and place skin side up on a rimmed baking sheet. Place in the oven with the sweet potatoes and bake for 35 to 45 minutes, until the internal temperature of the chicken reaches 165°F. Check after 15 minutes to make sure the spices aren’t burning—if they look overly browned, brush some olive oil or other cooking fat on top of the thighs to moisten and cover with foil to finish baking. As soon as the chicken goes into the oven, on a separate rimmed baking sheet, toss the broccoli florets with the olive oil and sprinkle with the bacon. Bake for 35 minutes alongside the chicken. After the chicken is cooked, if desired, turn the oven to the broil setting and crisp the skin by broiling for 2 to 3 minutes. Let the chicken cool slightly, then chop into bite-sized pieces. Discard the bones or freeze for up to several months for use in bone broth. In a large mixing bowl, toss the chicken pieces with the broccoli and bacon. Cut the sweet potatoes in half lengthwise and stuff with the chicken-broccoli mixture. Dress with ranch dressing and garnish with chives before serving.
BACON CHEDDAR RANCH STUFFED BAKED POTATOES
I've never had any other twice baked potato as good as these! To save time, I will "bake" my potatoes in the microwave for 20 minutes on high. Feel free to add anything you want to give them your own signature style. I use Sargento's Shredded Chipotle Cheddar when I can find it in the store. Broccoli or bleu cheese might be worth adding too!
Provided by the6-sranch
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut each potato in half lengthwise; scoop out the pulp into a large mixing bowl, leaving a thin shell.
- Stir butter into the pulp.
- Stir in all the other ingredients until evenly distributed.
- Spoon into potato shells.
- Place on a baking sheet.
- Bake at 375 degrees for 20 minutes or until heated through.
Nutrition Facts : Calories 485.9, Fat 35.6, SaturatedFat 17.9, Cholesterol 97.5, Sodium 1033.1, Carbohydrate 20.7, Fiber 2.5, Sugar 1.9, Protein 21.1
RANCH-CHICKEN STUFFED BAKED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Healthy tangy chicken loaded into hollowed out baked potatoes and topped with melted cheese, bacon, and shallots.
Provided by redhd244
Categories One Dish Meal
Time 3h30m
Yield 1 potato, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
- Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
- Cook marinated chicken in large skillet till fully cooked.
- Add Frozen Spinach and continue heating.
- Remove from stove and stir in Cream Cheese.
- Preheat oven to 350 degrees.
- Cut small layer off the top of each baked potato and scoop out most of the potato.
- Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
- Bake in oven for 15 minutes or until cheese is melty.
- Top with shallots and serve hot.
CHEESY RANCH-BACON STUFFED POTATOES
Make and share this Cheesy Ranch-Bacon Stuffed Potatoes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 4 potatoes
Number Of Ingredients 10
Steps:
- Set oven to 400°F.
- Place the potatoes on a baking sheet; bake for about 1 hour or until potatoes are tender; cool about 20-30 minutes (or until cool enough to handle).
- Cut the potatoes in half lengthwise, then carefully scoop out the pulp (leave about 1/4-inch thick shell place the pulp in a large bowl.
- Using an electric mixer beat the potato pulp with cream cheese, sour cream, dry Ranch dressing mix and butter until smooth.
- Add in the bacon bits, both cheeses; mix to combine and season with salt and pepper to taste.
- Evenly divide the mixture between the four potato shells.
- Sprinkle tops with Parmesan cheese (any amount desired).
- At this point you can cover and chill until ready to bake.
- Bake the potatoes in a 350°F oven for about 15-20 minutes (if you have prepared and chilled the potatoes before hand you will have to bake a little longer to heat them).
Nutrition Facts : Calories 604.5, Fat 30.8, SaturatedFat 19.4, Cholesterol 86.2, Sodium 275.3, Carbohydrate 67.2, Fiber 8.1, Sugar 3.2, Protein 17.2
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