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russet potatoes, scrubbed
4
olive oil
1 tablespoon
salt and pepper
Leftover Spicy Ranch Pulled Chicken, Heated
2 cups
sour cream (or substitute plain nonfat Greek yogurt)
½ cup
shredded Mexican-style cheese
½ cup
jalapeño, thinly sliced (optional)
1
For safe meat preparation, reference the USDA website.
Preheat oven to 425°F.
Line a rimmed baking sheet with a reusable baking mat or foil and set aside.
Prick potatoes all over with a fork or the tip of a paring knife.
Rub potatoes with olive oil, sprinkle with salt, then place them on the prepared baking sheet.
Bake for 50–60 minutes or until potatoes are tender throughout.
Slice potatoes down the center and squeeze to open them up.
Sprinkle potatoes with salt and pepper.
Top each potato with 1/2 cup of Spicy Ranch Pulled Chicken, 2 tablespoons of sour cream (or Greek yogurt), 2 tablespoons shredded cheese and a few slices of jalapeño.
