Description
These twice-baked potatoes are a comforting, hearty meal perfect for cozy weeknights or casual family gatherings. Filled with creamy ranch chicken, sharp cheddar cheese, and a touch of garlic, they combine crispy potato skins with a rich, cheesy interior that will satisfy any craving. Inspired by family dinners and the joy of sharing indulgent food, this recipe transforms a simple baked potato into a meal everyone will love.
Ingredients
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4 large russet potatoes, washed and scrubbed
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2 tablespoons olive oil
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Salt and pepper, to taste
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2 cups cooked chicken, shredded or diced
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3 tablespoons butter
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2 cloves garlic, minced
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½ cup sour cream
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½ cup cream cheese, softened
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¼ cup milk
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1 packet ranch seasoning (or 2 tablespoons homemade ranch mix)
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1 cup shredded cheddar cheese, divided
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2 green onions, chopped
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¼ teaspoon black pepper
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¼ teaspoon smoked paprika (optional)
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Extra shredded cheddar cheese for topping
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Chopped fresh parsley or chives for garnish
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Rub potatoes with olive oil and sprinkle with salt. Bake for 45–60 minutes, or until tender.
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Allow potatoes to cool slightly, then cut in half lengthwise. Scoop out the flesh into a bowl, leaving about ¼-inch around the edges.
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In a skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
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Add shredded chicken to the skillet and stir to combine. Lower heat, then mix in sour cream, cream cheese, and milk until smooth.
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Stir in ranch seasoning, black pepper, and half of the cheddar cheese. Mix thoroughly.
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Spoon the creamy chicken mixture into the potato shells and top with remaining cheddar cheese.
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Bake for 15–20 minutes until the cheese is melted and the tops are golden.
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Garnish with green onions, parsley, or chives. Serve hot.
Notes
Use russet potatoes for the best texture. Adjust seasoning to taste. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 60–80 minutes