chicken bakon ranch potatoes


  • 4 medium-sized potatoes
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 4 slices turkey bacon, cooked and crumbled
  • 1/2 cup reduced-fat ranch dressing (you can use a Weight Watchers-friendly brand)
  • 1/2 cup reduced-fat shredded cheddar cheese
  • Salt and pepper to taste
  • Chopped green onions or parsley for garnish (optional)


  1. Preheat your oven to 400°F (200°C).
  2. Wash the potatoes thoroughly and pat them dry with a paper towel. Prick each potato with a fork several times.
  3. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
  4. While the potatoes are baking, cook the chicken pieces in a skillet over medium heat until they are fully cooked and no longer pink in the center. Season with salt and pepper to taste.
  5. Cook the turkey bacon in a separate skillet until crispy, then crumble it into small pieces.
  6. Once the potatoes are cooked, remove them from the oven and let them cool slightly until they are easy to handle.
  7. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer of potato inside the skin.
  8. In a mixing bowl, combine the cooked chicken, crumbled turkey bacon, ranch dressing, and shredded cheese. Stir until everything is well combined.
  9. Spoon the chicken mixture evenly into each potato skin, pressing down gently to pack the filling.
  10. Place the stuffed potatoes on a baking sheet lined with parchment paper and return them to the oven.
  11. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  12. Garnish with chopped green onions or parsley if desired before serving.
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