CHICKEN BACON CHEDDAR RANCH STUFFED POTATOES
I took steak house style twice baked potatoes, and then stuffed them with ranch seasoned shredded chicken, crumbled bacon, cheddar, broccoli, green onion, and an avocado ranch sauce. The potatoes take about an hour and 20 minutes to prepare (I love to get big potatoes so it is enough for a full meal).
Provided by Kit
Categories dinner
Time 1h20m
Number Of Ingredients 19
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.
ORIGINAL RANCH ROASTED POTATOES
Red potatoes are tossed in oil and ranch seasoning and roasted until brown and crisp to make this effortless side dish.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F.
- Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
- Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.
Nutrition Facts : Calories 280 calories, Carbohydrate 36.2 g, Fat 13.9 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 26.3 mg, Sugar 2.3 g
RANCH-CHICKEN STUFFED BAKED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Healthy tangy chicken loaded into hollowed out baked potatoes and topped with melted cheese, bacon, and shallots.
Provided by redhd244
Categories One Dish Meal
Time 3h30m
Yield 1 potato, 4 serving(s)
Number Of Ingredients 9
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.
RANCH POTATO-TOPPED CHICKEN BAKE
Chicken, frozen mixed vegetables baked with potato mix and ranch dip gives you a tasty casserole dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 4-quart saucepan, mix filling ingredients. Cook over medium heat, stirring occasionally, until mixture is bubbly and hot. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
- In 2-quart saucepan, heat water to boiling. Remove from heat. Add milk. Stir in potato mix (dry) and ranch dip mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edges of hot chicken mixture.
- Bake 25 to 30 minutes or until potatoes are set and light golden brown.
Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 85 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 4 g
CHICKEN BACON RANCH BAKED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, shredded chicken, ranch dressing, bacon, shredded cheddar cheese, sour cream, scallion
Provided by Alix Traeger
Categories Lunch
Yield 2 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 786 calories, Carbohydrate 58 grams, Fat 44 grams, Fiber 4 grams, Protein 39 grams, Sugar 5 grams
BAKED RANCH CHICKEN
This is a recipe that I just made up.
Provided by drob212
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
- Put bread crumbs and ranch dressing into separate bowls.
- Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
- Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 694.7 calories, Carbohydrate 41.5 g, Cholesterol 80.8 mg, Fat 43.5 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 7.2 g, Sodium 1025.7 mg, Sugar 5.7 g
RANCH PARMASAN STUFFED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry I like to serve these potatoes during the holidays because their red skins makes for a festive presentation. They are easy enough to prepare for any meal when a delicious side dish is wanted.
Provided by Sauced
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover potatoes with salted water, then simmer until tender, about 15 minutes. Drain potatoes and cool to room temperature, about 40 minutes.
- Preheat oven to 350°F with rack in middle.
- Chop chives then stir together with ranch dressing, cheese, and lemon juice.
- Using a small melon-ball cutter or a teaspoon, scoop out the center of each cooled potato.
- Stuff potatoes with Ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.
Nutrition Facts : Calories 730.9, Fat 23.6, SaturatedFat 7, Cholesterol 31.9, Sodium 833, Carbohydrate 111.7, Fiber 11.8, Sugar 9.9, Protein 22.8
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