Spicy Ranch Pulled Chicken Loaded Baked Potatoes

Rated 4.8571/5 based on 7 customer reviews
Courtesy of Emily Caruso of Jelly Toast
  • Prep: 10 min
  • Cook: 1 hr
  • Total: 1 hr 10 min
  • Servings: 4

Ingredients (7)

  • 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)

Steps (8)

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

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Rated 4 out of 5 by from kids love it we used left over chicken and not so much spice, every one loved it.
Date published: 2017-09-11
Rated 5 out of 5 by from We love the melding of flavors in this dish! Drawn immediately to the combo of ranch dressing and spices, we find this recipe is a perfect marriage of compatible tastes.
Date published: 2017-08-13
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