BACON RANCH CHICKEN BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, ranch dressing, bacon, cheddar cheese
Provided by Robert Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
- Spread 1-2 Tbsp. ranch on each chicken breast.
- Layer two slices of bacon on top of each chicken breast.
- Top with cheese.
- Bake for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 43 grams, Sugar 0 grams
CHEESY CHICKEN POTATO SKINS RECIPE BY TASTY
Here's what you need: russet potatoes, oil, shredded chicken breasts, cheddar cheese, cream cheese, spinach, salt, pepper
Provided by Camille Bergerson
Categories Appetizers
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF (200ªC).
- Debone, remove skin, and shred rotisserie chicken.
- Brush potatoes with oil and sprinkle with salt and pepper.
- With a fork, poke several sets of holes on the front and back of the potato.
- Bake for 40-45 minutes or until inside is cooked.
- Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
- In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
- Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
- Bake for 15 minutes, or until the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram
BROCCOLI CHEDDAR 2-FOOT-LONG POTATO SKIN RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, onion, garlic, broccoli, salt, pepper, cream cheese, shredded cheddar cheese, shredded mozzarella cheese, fresh parsley
Provided by Julie Klink
Categories Snacks
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425˚F (220˚C)
- On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
- In a pan, heat 1 tablespoon of olive oil. Add the onions and cook until golden.
- Add the garlic, broccoli, salt, and pepper, and cook until the broccoli is tender. Scoop mixture into a bowl.
- Add the cream cheese and cheddar cheese to the bowl of broccoli and stir to combine. Set aside.
- Once the potatoes have cooled, place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
- On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
- Brush the potato skins with the rest of the olive oil and season with salt and pepper.
- Scoop the broccoli cheddar mixture into the potato skins and press down into an even layer. Sprinkle the rest of the cheddar cheese and mozzarella cheese over the potato skins. Bake for 5 minutes until melted.
- Top with parsley.
- Enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 4 grams, Protein 15 grams, Sugar 4 grams
CHILI CHEESE 2-FOOT-LONG POTATO SKIN RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, onion, garlic, ground beef, chili powder, cumin, salt, pepper, kidney bean, diced tomato, green chile, shredded cheddar cheese, sour cream, fresh cilantro
Provided by Julie Klink
Categories Sides
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425˚F (220˚C)
- On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
- In a pot, heat 1 tablespoon of olive oil. Add the onion, and stir until golden.
- Add the garlic and ground beef, breaking up the meat into the onions and garlic.
- Add the chili powder, cumin, salt, and pepper, and stir to combine.
- Add the kidney beans, tomatoes, and green chilis, and stir to combine. 7. Simmer for 10 minutes. Set aside
- Once the potatoes have cooled place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
- On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
- Brush the potato skins with the rest of the olive oil and season with salt and pepper.
- Scoop the chili into the potato skins and packing it down into an even layer. Sprinkle the cheese over the potato skins. Bake for 5 minutes until melted.
- Top with sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 45 grams, Fat 25 grams, Fiber 6 grams, Protein 29 grams, Sugar 5 grams
BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, shredded chicken, ranch seasoning, hot sauce, chive
Provided by Danielle Navish
Categories Appetizers
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
- Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
- Remove from oven and allow the potatoes to cool for at least 10 minutes.
- Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
- Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
- Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
- While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
- Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
- Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
- Remove from oven and garnish with your favorite white dressing and chives (optional).
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams
CHICKEN-BACON-RANCH PASTA BAKE
A delicious and easy pasta bake that is full bacon ranch flavor.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
- Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
- Bake in the preheated oven until cheese has melted, about 20 minutes.
Nutrition Facts : Calories 785.9 calories, Carbohydrate 45.8 g, Cholesterol 163.4 mg, Fat 49.1 g, Fiber 1.9 g, Protein 40.5 g, SaturatedFat 26.4 g, Sodium 868 mg, Sugar 5 g
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