Chicken Bacon Cheddar Ranch Stuffed Potatoes Food

CHEDDAR BACON RANCH CHICKEN PASTA

Steps:

• 1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
• 2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.
• 3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
• 4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted.
• 5. Serve each plate of pasta with more bacon sprinkled over the top.

BACON AND CHEESE STUFFED CHICKEN

Steps:

• With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
• Sprinkle chicken with salt, pepper and paprika.
• Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
• Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
• Remove from skillet and cover loosely with foil to keep warm.
• Stir cornstarch into chicken broth with a fork until dissolved.
• Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
• Add chopped parsley.
• To serve, spoon over chicken.

BACON CHEDDAR RANCH STUFFED BAKED POTATOES

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.

BACON CHEDDAR RANCH STUFFED CHICKEN BREAST

Steps:

• Preheat your oven to 425 degrees.
• Cook the bacon in a cast iron skillet. Remove the bacon from the skillet, remove the skillet from the heat, remove the drippings, but do not clean the pan. There should be enough residual bacon fat for the chicken to cook perfectly in the pan.
• In a small bowl whisk together the cream cheese and ranch seasoning until well combined.
• Carefully slice the chicken breasts in half so that they butterfly open. Season the inside of each breast with salt and pepper. Top with one slice of cheddar cheese each. Divide the cream cheese mixture to evenly among each chicken breast.
• Crumble the cooked bacon and divide into thirds. Add one third of the bacon to each chicken breast. Fold them over and secure each breast closed with a toothpick. Season each side of the stuffed chicken breast with salt, pepper, onion powder and garlic powder.
• Heat the skillet over medium heat. Add the chicken breasts, breast side down to the skillet and cook for three minutes. Flip and cook for an additional three minutes. Cover with aluminum foil and bake for 20 minutes or until they read 165 degrees internally.
• Remove from the oven. Uncover and top each breast with one slice of cheddar cheese and the remaining bacon. Broil until the cheese is melted.
• Serve and enjoy!

RANCH CHICKEN & BACON STUFFED POTATOES

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. ⁣

LOADED BACON, CHEDDAR, AND RANCH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.
• Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.

BACON-CHEDDAR CHICKEN AND POTATOES

Steps:

• Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
• Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
• Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

RANCH-CHICKEN STUFFED BAKED POTATOES #RSC

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

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).