Chicken Bacon Ranch Twice Baked Potatoes are a whole meal all tucked into potato skins.
Cheesy goodness, creamy potatoes, and of course BACON!
It doesn’t get much more comfort food-ish than this!
I had some chicken already cooked and shredded because I made Simple Shredded Chicken for Meal Prep over the weekend.
I like to plan ahead 🙂
And the bacon was done in my air fryer as these potatoes cooked.
It only takes 10 minutes at 390 degrees in the air fryer.
You could also just fry some up in a skillet.
How to make Chicken Bacon Ranch Twice Baked Potatoes
So my trick to extra yummy potato skins is to coat them with olive oil and sprinkle with kosher salt and pepper.
Then place them on a baking sheet and into a 400 degree oven for 1 hour.
Once the potatoes are cooked and cooled slightly, cut each one in half lengthwise.
Using a spoon, scoop out most of the potatoes and put them in a large bowl.
Add some cream cheese and ranch dressing to the potatoes and mash it all up with a potato masher.
Next add the cooked, shredded chicken, bacon, and some shredded cheddar cheese.
Season with kosher salt and pepper and mix it all together.
Taste it for seasoning and add more kosher salt and pepper if needed.
Now for the “twice” part of these twice baked potatoes…
Fill each potato skin with the chicken bacon ranch potatoes.
I piled these pretty high to make sure none of it was wasted.
They go back into a 400 degree oven for 20 minutes.
As if there wasn’t enough deliciousness packed into these skins, we are stepping it up even more and adding more cheese and bacon on top!
Back into the oven for 5 more minutes and dinner is served!
We topped ours with some green onions and they were so SO good!
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Chicken Bacon Ranch Twice Baked Potatoes
Creamy and cheesy potatoes with chicken and bacon…yum!
- 4 Russet baking potatoes
- 1 Tbsp olive oil
- kosher salt, pepper
- 8 oz cream cheese
- 3/4 cup ranch dressing
- 1 pound cooked chicken shredded or diced
- 8 slices bacon cooked and crumbled
- 2 cups shredded cheddar cheese
- Optional: green onions for garnish
Brush the potatoes with olive oil and sprinkle all sides with kosher salt and pepper. Place the potatoes on a baking sheet and place in a 400 degree oven for 1 hour.
Once the potatoes are baked, let them cool slightly. Cut each in half lengthwise. Using a spoon scoop out most of the potato from the skin and put in a large bowl. Put each potato skin cut side up on a lined baking sheet.
Add the cream cheese and ranch dressing to the bowl with the potatoes. Mash with a potato masher until evenly mixed.
Add the cooked chicken, 3/4 of the bacon, 1 1/2 cups of the cheese, kosher salt, and pepper to the potatoes. Gently fold together with a spoon until evenly mixed. Taste for seasoning, add more kosher salt and pepper if needed.
Fill each potato skin with this mixture, Place in a 400 degree oven for 20 minutes.
Top with the remaining bacon and 1/2 cup cheese and bake 5 more minutes. Serve with green onions over top if desired.