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Writer's pictureEmily Tillmann

Chicken Bacon Ranch Loaded Potatoes

Made, written & photographed by the creators of the Point

Corn Chowder

This delicious recipe combines crispy baked potatoes loaded with seasoned chicken, crispy bacon, melted cheese, and drizzled with creamy ranch dressing. It's a hearty and flavorful dish that is perfect for a comforting meal.

 

Chicken Bacon Ranch Loaded Potatoes

Serves 4 | Total Time: 3 1/2 to 5 1/2 hours


Ingredients:

  • 4 large Russet potatoes, scrubbed clean and dried

  • 1 pound Boneless skinless chicken breast, 2-3 breasts

  • 1 tablespoon Ranch seasoning mix

  • 4 ounces Block cream cheese, cubed

  • 3 slices Cooked bacon, crumbled

  • 1 cup Sharp Cheddar Cheese, shredded

  • Optional toppings: Extra bacon, green onions, Ranch dressing drizzle

Instructions:

Start cooking the chicken:

1. Place chicken in your slow cooker and sprinkle with Ranch seasoning mix, making sure to evenly coat. Top with cream cheese. Cover and cook on HIGH for 2 1/2 to 3 hours or LOW for 4 to 5 hours.

When you have about 1 hour left until chicken is ready...

2. Preheat oven to 425°F and line a baking sheet with aluminum foil. Rub each potato with olive oil and sprinkle with pepper and coarse sea salt. Place potatoes on the prepared sheet and bake for 45 minutes to 1 hour, or until they are fork-tender. Let cool on the baking sheet while you finish the chicken.

Once the chicken reaches 165°F...

3. Temp the chicken and once it hits 165° shred using two forks. Stir in most of the chopped bacon, reserving enough to top each potato, and one cup shredded cheddar cheese.

Assemble the potatoes:

4. Preheat your oven's broiler and arrange a rack near the middle of the oven.

The baked potatoes may be pretty tall, so make sure to have enough room in between the racks and not to hit the toppings off of your potatoes.

5. Use a small knife to create a slit lengthwise across the top of each potato, don't cut through the potato completely. Squeeze the ends of the potatoes gently to open the potatoes wide enough to fit toppings.

6. Use a fork to gently fluff the inside of each potato. Season with salt and pepper, add butter and fluff again. Top each potato with about a quarter of the shredded chicken, a sprinkle of shredded cheddar cheese, and a pinch of the remaining bacon.

7. Place the potatoes in the oven and broil for about 5 minutes, or until the cheese is melted and bubbly.

Make sure to keep an eye on the potatoes so they don't burn.

8. Remove from the oven and let sit for about 5 to 10 minutes before serving. Garnish with a drizzle of Ranch and green onions!

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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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