Ranch Chicken Bacon Stuffed Potatoes Food

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. ⁣

CHICKEN BACON CHEDDAR RANCH STUFFED POTATOES

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 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.

CHICKEN BACON RANCH BAKED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• With a fork, poke the potatoes.
• Place the potatoes on a plate and microwave for five minutes on each side.
• In a bowl mix the chicken, ranch dressing, bacon, and cheddar cheese.
• Carefully place the potatoes on a baking sheet, and slice them half way down.
• Fill the potatoes with the chicken mixture.
• Top with more cheddar cheese.
• Bake for 20 minutes or until cheese is melted.
• Top with sour cream and scallions.
• Enjoy!

CHEESY BACON RANCH POTATO STUFFING

Steps:

• Preheat oven to 350°. On an ungreased 15x10x1-in. baking pan, bake cubed rolls until toasted, 7-10 minutes. Meanwhile, stir dressing mix into mashed potatoes., Fold in 2 cups cubed rolls, celery, mushrooms and bacon. Transfer to a greased 13x9-in. baking dish; top with remaining cubed rolls. Place baking dish on a baking sheet. Bake, uncovered, 35 minutes. Sprinkle with cheese; bake until cheese is melted and top is golden brown, 5-10 minutes longer. If desired, top with green onions.

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.