Ingredients
Scale
- 4 large russet potatoes
- 2 cups cooked chicken, shredded
- 1/2 cup cream cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 2 tbsp ranch seasoning mix
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean, poke with a fork, and spray with cooking spray. Bake for 45-60 minutes until tender.
- While potatoes bake, mix shredded chicken, cream cheese, cheddar, ranch seasoning, salt, and pepper in a bowl.
- Once potatoes are cool enough to handle, cut in half and scoop out most of the inside, leaving a border intact.
- Mix the scooped potato with the chicken mixture. Spoon back into the potato skins.
- Return to the oven and bake for an additional 15 minutes. Sprinkle with green onions before serving.
Notes
- For extra flavor, add cooked bacon or jalapenos.
- Adjust ranch seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Method: Bake, Mix, Stuff
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg