Chicken Bacon Ranch Stuffed Twice Baked Potatoes
These Chicken Bacon Ranch Stuffed Twice Baked Potatoes combine classic flavors for a super tasty and filling meal!
Ingredients
- 4 (7 oz each) raw russet potatoes scrubbed clean and dried
- 2 slices center cut bacon
- 8 oz uncooked ground chicken 92-93% lean
- 4 teaspoon dry ranch seasoning divided (I use Hidden Valley Ranch Dressing and Seasoning Mix)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup fat free sour cream
- 2 ⅔ tablespoons ranch dressing divided (I used Hidden Valley Original Ranch Dressing)
- 2 tablespoons skim milk
- 3 oz shredded 50% reduced fat sharp cheddar cheese divided (such as Cabot)
Instructions
- Arrange the racks in your oven so that one is in the middle and one is underneath in the bottom half. Preheat the oven to 400 degrees and line a sheet pan with aluminum foil. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it (this way if there are any drippings they will fall on the lined sheet pan and not your oven). Bake for 45 minutes or until cooked through. Remove the potatoes from the oven and set aside to cool. Remove the lined sheet pan from the oven as well for later use. Keep the oven on at 400 degrees.
- While the potatoes are baking, cook the two slices of bacon to crisp according to package instructions. Drain the bacon on a stack of paper towels and then crumble of chop into small pieces. Set aside.
- Mist a large skillet with cooking spray and bring to med-high heat. Add the ground chicken and cook, breaking into small chunks with a spatula or cooking spoon. Cook, stirring occasionally, for about 5 minutes or until the meat is cooked through. Add one tablespoon of the powdered ranch seasoning to the meat and stir to coat. Remove from heat and set aside.
- When the potatoes are cooled enough to easily handle (about the time it takes to cook the meat), slice a wide slit into the top of each one. Peel the skin off of the part in the slit. Use a spoon to scoop out the insides of each potato into a mixing bowl, leaving a ¼” border around the outside of each potato shell. Line the potato shells up on the reserved sheet pan from step one.
- Add the salt, pepper, the remaining teaspoon of powdered ranch seasoning, the sour cream, two tablespoons of the ranch dressing, and the milk to the potato flesh in the mixing bowl. Use a potato masher or a fork to mash together. Add 2 ounces of the shredded cheddar cheese and stir the cheese into the mashed potatoes. Add the cooked ground chicken and most of the crumbled bacon and stir to combine.
- Spoon the loaded mashed potato filling evenly into the slit of the potato shells and pile it high on top. Sprinkle the remaining ounce of cheddar cheese over the filling along with any reserved bacon crumbles. Place the sheet pan back into the 400 degree oven and bake for 10-15 minutes until the cheese is melted and the tops are golden. Remove from the oven and drizzle about ½ teaspoon of ranch dressing over the top of each finished potato before serving.
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per stuffed potato: 5* (Points calculated using the recipe builder in the WW app)
*or 9 Points each if following the diabetic WW plan
Nutrition Information per (stuffed potato) serving:
373 calories, 42 g carbs, 2 g sugars, 14 g fat, 4 g saturated fat, 24 g protein, 3 g fiber, 624 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
10 per (stuffed potato) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info
373 calories, 42 g carbs, 2 g sugars, 14 g fat, 4 g saturated fat, 24 g protein, 3 g fiber, 624 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
10 per (stuffed potato) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info