Get ready to transform your dinner routine with the ultimate comfort food: Chicken Bacon Ranch Baked Potatoes. This recipe isn’t just a meal; it’s an experience. Imagine a perfectly baked potato with a crispy, salty skin, hollowed out and refilled with a creamy, cheesy mixture of tender chicken, savory bacon, and zesty ranch. It’s the loaded baked potato of your dreams, and it’s surprisingly easy to make. Whether you need a crowd-pleasing dinner, a hearty lunch, or a winning game-day snack, this dish delivers on all fronts. It’s a complete meal packed into one perfect potato.
Why This Chicken Bacon Ranch Baked Potatoes Recipe is a Must-Try
This isn’t just another potato recipe; it’s a game-changer for weeknight dinners. It combines three of the most beloved flavors—chicken, bacon, and ranch—into a single, satisfying dish that feels both indulgent and wholesome. It’s incredibly versatile, using leftover chicken or a simple rotisserie chicken to save time. Plus, who can resist melted cheese and crispy bacon? These Chicken Bacon Ranch Baked Potatoes are guaranteed to become a family favorite that you’ll return to again and again.
The Core Ingredients: What You’ll Need
The beauty of this recipe lies in its simple, powerhouse ingredients. Each component plays a crucial role in creating the perfect flavor and texture combination.
For the Potatoes
- Russet Potatoes: These are the undisputed champions of baking. Their high starch content and thick skin result in a fluffy interior and a sturdy, crispy shell that holds up to all that delicious filling.
- Olive Oil: A good coating of olive oil is the secret to achieving that perfectly seasoned, crispy skin.
- Coarse Sea Salt: For seasoning the skin and drawing out moisture, enhancing the crispiness.
For the Filling
- Cooked Chicken: Use shredded rotisserie chicken, leftover grilled chicken, or quickly pan-sear a chicken breast. This makes the recipe incredibly flexible. For a different flavor profile, you could even try this creamy garlic chicken as a base.
- Bacon: Cook it until crispy, then crumble it. The bacon adds a smoky, salty crunch that is absolutely essential.
- Ranch Dressing: Use your favorite brand of bottled ranch dressing, or even a homemade version if you’re feeling ambitious.
- Sour Cream or Greek Yogurt: This adds creaminess and a slight tang to the filling, balancing the richness.
- Shredded Cheddar Cheese: Sharp cheddar is perfect here, but a Monterey Jack or a Colby blend would also be delicious. You’ll use some in the filling and reserve plenty for melting on top.
- Green Onions or Chives: These add a fresh, mild oniony bite that cuts through the richness of the other ingredients.
- Garlic Powder & Black Pepper: To season the filling perfectly.
Step-by-Step Guide to Perfect Chicken Bacon Ranch Baked Potatoes
Follow these simple steps to achieve baked potato perfection. We’ll break it down into three key stages: baking the potatoes, preparing the filling, and the final bake.
Step 1: Bake the Potatoes
First, preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly and pat them completely dry. Pierce them several times with a fork to allow steam to escape. Rub each potato with olive oil and sprinkle generously with coarse sea salt. Place them directly on the oven rack and bake for 60 minutes, or until the skins are crispy and the inside is tender when pierced with a knife.
Step 2: Prepare the Filling
While the potatoes are baking, prepare your other ingredients. Cook your bacon until crispy, then crumble it and set it aside. Shred your cooked chicken. In a large bowl, combine the shredded chicken, half of the crumbled bacon, ranch dressing, sour cream, half of the shredded cheese, chopped green onions, garlic powder, and black pepper. Mix everything until well combined.
Step 3: Stuff and Bake Again
Once the potatoes are cooked, let them cool for a few minutes until you can handle them. Slice each potato in half lengthwise. Carefully scoop out the fluffy interior, leaving about a ¼-inch border to create a sturdy potato skin boat. Add the scooped-out potato flesh to the bowl with the chicken mixture and mash everything together until combined. Spoon this delicious filling back into the potato skins, mounding it generously. Top with the remaining shredded cheese and crumbled bacon. Place the stuffed potatoes on a baking sheet and bake for another 15-20 minutes, or until the filling is heated through and the cheese is melted and bubbly.
Pro Tips for Crispy Skins and Creamy Filling
Want to take your loaded baked potatoes from great to unforgettable? Here are a few expert tips:
- Don’t Wrap in Foil: Baking potatoes directly on the oven rack without foil is the key to getting that desirable crispy skin. Foil traps steam, which will make the skins soft.
- Use Room Temperature Dairy: For the creamiest filling, let your sour cream and ranch dressing sit out for about 20 minutes to take the chill off before mixing.
- Don’t Overmix: When you combine the scooped-out potato with the other filling ingredients, mix just until combined. Overmixing can make the potatoes gummy.
Tasty Variations to Try
While the classic Chicken Bacon Ranch Baked Potatoes are hard to beat, this recipe is a fantastic base for customization. Try adding a kick with diced jalapeños or a dash of hot sauce in the filling. For a different flavor, swap the cheddar for smoked gouda or pepper jack cheese. You can also mix in other vegetables like corn or finely chopped broccoli. The flavor profile has a similar creamy, savory appeal to this jalapeño popper cheese ball (coming soon), so don’t be afraid to experiment!
What to Serve with Your Baked Potatoes
These loaded baked potatoes are hearty enough to be a meal on their own, but they also pair wonderfully with a simple side. A crisp green salad with a light vinaigrette is a perfect fresh contrast. Steamed green beans or roasted vegetables, like these bacon-wrapped brussels sprouts, also make excellent companions.
Storing and Reheating Leftovers
Leftovers are just as delicious the next day! Store any leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, use an oven or an air fryer. Place them on a baking sheet and heat at 350°F (175°C) for 15-20 minutes, or until warmed through. This will help crisp the skin back up. Microwaving will work in a pinch, but the skin will be soft.
Frequently Asked Questions
Yes! You can fully assemble the stuffed potatoes, cover them, and store them in the refrigerator for up to 24 hours. When you’re ready to eat, just bake them, adding about 5-10 extra minutes to the baking time.
The key to crispy skins is to bake the potatoes unwrapped, directly on the oven rack. Rubbing them with olive oil and coarse salt before baking also helps draw out moisture and adds flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 15-20 minutes to restore the crispy skin. Microwaving is quick but will result in a softer potato.
Russet potatoes are the best choice for baking. Their high starch content and thick skin result in a light, fluffy interior and a skin that gets perfectly crispy in the oven.
If you’re not a fan of ranch, you can substitute it with a creamy Caesar dressing, blue cheese dressing, or simply increase the amount of sour cream and add your own herbs like dill and parsley.
More Delicious Recipes You’ll Love
If you loved this satisfying dinner, you’ll definitely want to check out our recipe for Marry Me Chicken. It’s another crowd-pleasing dish that’s packed with flavor and perfect for any night of the week.
Ready to Cook?
This Chicken Bacon Ranch Baked Potatoes recipe is your ticket to a delicious, comforting, and easy-to-make meal that everyone will rave about. It’s the perfect way to turn a simple potato into a culinary masterpiece. Give it a try and let us know what you think in the comments below. Don’t forget to save it to your favorite board on Pinterest!
Chicken Bacon Ranch Baked Potatoes Recipe
Chicken Bacon Ranch Baked Potatoes (The Ultimate Recipe)
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, and pierce several times with a fork. Rub with olive oil and sprinkle with coarse sea salt. Bake directly on the oven rack for 60 minutes, or until tender.
- While potatoes bake, cook bacon until crispy and crumble it. In a large bowl, combine shredded chicken, half of the crumbled bacon, half of the shredded cheese, ranch dressing, sour cream, green onions, garlic powder, and black pepper.
- Once potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh, leaving a ¼-inch border. Add the scooped potato flesh to the filling bowl and mash to combine.
- Spoon the filling back into the potato skins. Top with the remaining cheese and bacon. Place on a baking sheet and bake for 15-20 minutes, until the cheese is melted and bubbly. Garnish with extra green onions before serving.
Notes
Make-Ahead: You can assemble the stuffed potatoes up to a day in advance. Store them covered in the fridge and add 5-10 minutes to the final baking time.
