Description
These Cheesy Spicy Ranch Stuffed Baked Potatoes are a hearty and flavorful dish featuring tender baked Russet potatoes filled with a creamy mixture of shredded chicken, cream cheese, butter, Ranch seasoning, and hot sauce. Topped with melted cheddar cheese and an optional drizzle of hot sauce, they make a perfect comfort meal that’s both satisfying and easy to prepare.
Ingredients
Units
Scale
Potatoes
- 5 Russet Potatoes
- Olive oil, for rubbing
- Salt, to season
- Black pepper, to season
Filling
- 4 cups cooked, shredded chicken
- 4 oz PHILADELPHIA Cream Cheese, room temperature
- 1/4 cup butter, room temperature
- 1 (1 oz) package Ranch seasoning mix
- 1 1/2 teaspoons Frank’s Hot Sauce, plus more for drizzling if desired
Topping
- 2 cups grated cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the potatoes.
- Prepare Potatoes: Wash and dry the Russet potatoes thoroughly. Rub each potato with olive oil and season liberally with salt and pepper. Prick each potato several times with a fork and wrap them individually in aluminum foil.
- Bake Potatoes: Place the foil-wrapped potatoes on a baking sheet and bake in the preheated oven for about 1 hour, or until they are soft and cooked through.
- Make Filling: Once the potatoes are done, in a bowl mix together the shredded cooked chicken with cream cheese, butter, Ranch seasoning mix, and 1 1/2 teaspoons of Frank’s Hot Sauce until well combined and creamy.
- Stuff Potatoes: Carefully unwrap the baked potatoes and cut a slit on top of each. Scoop out a small portion of the potato flesh to create space and then stuff each potato with about 3/4 cup to 1 cup of the chicken mixture.
- Add Cheese and Melt: Generously top each stuffed potato with grated cheddar cheese. Place the stuffed potatoes back into the oven just long enough (about 3-4 minutes) for the cheese to melt beautifully.
- Serve: Remove from oven, drizzle with extra hot sauce if desired, and serve warm for a delicious, cheesy, and spicy treat.
Notes
- Use foil to wrap potatoes to maintain moisture and ensure even baking.
- Adjust the amount of hot sauce to your preferred spice level.
- Leftover stuffing can be refrigerated for up to 2 days and used as a filling for wraps or sandwiches.
- For a crispier skin, skip wrapping the potatoes in foil.
- Substitute shredded rotisserie chicken for convenience.
Nutrition
- Serving Size: 1 stuffed baked potato
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
