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Ranch-Chicken Stuffed Baked Potatoes #RSC

  • 4servings
  • 210minutes
  • 515calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 453 1/29 g chicken breast

  2. 4 baked idaho potatoes (cooled)

  3. 236 1/29 ml fat free Greek yogurt

  4. 473.18 ml frozen spinach

  5. 28 1/34 g packet Hidden Valley Original Ranch Dressing and Seasoning Mix

  6. 236 1/29 ml reduced-fat cheddar cheese

  7. 113 1/39 g reduced-fat cream cheese

  8. 4 slice turkey bacon (well done)

  9. 59.14 ml chopped green shallot

Instructions Jump to Ingredients ↑

  1. Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.

  2. Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.

  3. Cook marinated chicken in large skillet till fully cooked.

  4. Add Frozen Spinach and continue heating.

  5. Remove from stove and stir in Cream Cheese.

  6. Preheat oven to 350 degrees.

  7. Cut small layer off the top of each baked potato and scoop out most of the potato.

  8. Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.

  9. Bake in oven for 15 minutes or until cheese is melty.

  10. Top with shallots and serve hot.

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