Spicy Ranch Pulled Chicken Loaded Baked Potatoes

5 Reviews
Courtesy of Emily Caruso of Jelly Toast
  • Prep 10 m
  • Cook 1 h
  • Total 1 h 10 m
Servings: 4


  • 4 russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 cups Spicy Ranch Pulled Chicken, heated if using leftover
  • ½ cup sour cream (or substitute plain nonfat Greek yogurt)
  • ½ cup shredded Mexican-style cheese
  • 1 jalapeño, thinly sliced (optional)


  1. 1. Preheat oven to 425°F.
  2. 2. Line a rimmed baking sheet with a reusable baking mat or foil and set aside.
  3. 3. Prick potatoes all over with a fork or the tip of a paring knife.
  4. 4. Rub potatoes with olive oil, sprinkle with salt, then place them on the prepared baking sheet.
  5. 5. Bake for 50–60 minutes or until potatoes are tender throughout.
  6. 6. Slice potatoes down the center and squeeze to open them up.
  7. 7. Sprinkle potatoes with salt and pepper.
  8. 8. 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.
• For safe meat preparation, reference the USDA website.

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Spicy Ranch Pulled Chicken Loaded Baked Potatoes is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from Extra flavor Excellent flavors to add to baked potatoes, the spice is a nice touch.
Date published: 2017-08-05
Rated 5 out of 5 by from Perfect!!! We had several people over for a potluck brunch. I made these and got rave reviews!
Date published: 2017-07-30
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