Description
Discover how to make delicious Buffalo Chicken Bacon Ranch Loaded Potato Bombs! This easy recipe will wow your taste buds. Click here for the full recipe.
Ingredients
- 2 large potatoes (about 450 g)
- 1 pound (450 g) chicken breast, boneless and skinless
- 1 cup (240 ml) ranch dressing
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (120 ml) hot sauce
- 1/4 cup (57 g) unsalted butter
- 6 slices beef bacon
- 2 green onions, chopped
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for frying
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the potatoes with a fork and bake for 45 minutes or until tender.
- While the potatoes bake, season the chicken with garlic powder, onion powder, salt, and pepper.
- Cook the chicken in a skillet over medium heat until fully cooked, about 6-7 minutes per side.
- Remove the chicken from the skillet and shred it using two forks.
- In a bowl, mix the shredded chicken with ranch dressing and hot sauce. Set aside.
- Cook the beef bacon in the same skillet until crispy. Remove and crumble into pieces.
- Once the potatoes are cool enough to handle, slice them in half lengthwise.
- Scoop out most of the potato flesh, leaving a thin layer inside the skins.
- In a bowl, mash the scooped potato flesh with butter, salt, and pepper.
- Stir in the chicken mixture, crumbled bacon, and shredded cheddar cheese.
- Fill the potato skins with the mixture, mounding slightly on top.
- Place the filled potato skins on a baking sheet.
- Bake in the preheated oven for 15 minutes or until the tops are golden and bubbly.
- Remove from the oven and sprinkle with chopped green onions.
- Serve warm and enjoy!
Notes
- For a lighter option, consider using turkey bacon instead of beef bacon.
- Enhance the heat by adding chopped jalapeños to the chicken mixture.
- Experiment with a blend of cheeses such as mozzarella and pepper jack for a more flavorful outcome.
