6 medium Russet baking potatoes
6 grilled chicken tenders, chopped in small cubes
1 packet ranch seasoning
3/4 cup ranch dressing
1 1/4 cup shredded mozzarella cheese
6 strips bacon, crisped and crumbled.
2 green onions, sliced (to garnish)
Preheat oven to 350 F.
Line a large baking sheet with aluminum foil, and arrange potatoes evenly on the tray. Place in the oven and bake until potatoes are fork-tender, about 45-50 minutes.
Once baked, remove from the oven and allow to cool until you can handle them. Leave the oven at 350 F.
Cut the potatoes in half, length-wise. Using a spoon, scoop out 3/4 of the potato flesh, leaving some still around the edges.
In a separate bowl, combine the chicken cubes with ranch seasoning, and mix to thoroughly coat the chicken.
Fill the potato skins with the chicken, about 80% of the way.
Top the skins evenly with the mozzarella cheese, until the chicken is covered.
Drizzle ranch dressing on top of the skins, and cover the tops with a sprinkling of bacon bits.
Return filled potato skins to aluminum-lined baking sheet, and place in oven again until the cheese has melted and the chicken is fully warmed through, about 10 minutes.
Remove skins from the oven and arrange on a serving dish. Garnish with more ranch drizzle and/or a handful of chopped green onions. Serve hot, immediately.
Pro-tip: Don't throw away the scooped out potato! Use it in other recipes like a creamy potato soup or fluffy potato gnocchi.
Pro-tip: Be careful not to pierce the bottom of your skins while scooping and filling them!
Pro-tip: This dish would also work with crispy fried chicken! Just follow the same recipe substituting the chicken you like.
