Chicken Bacon Ranch Potato Skins (Print Format)
Crispy potato skins packed with ranch-seasoned chicken, bacon, cheddar, and chives for a crowd-pleasing bite.
# Ingredients:
→ Potato Skins
01 -
4 large russet potatoes
02 -
Olive oil
03 -
Coarse salt
04 -
Oil for frying
→ Filling
05 -
2 lbs boneless skinless chicken thighs
06 -
Ranch seasoning (to taste)
07 -
12 slices bacon, cut into strips
08 -
1½ cups shredded cheddar cheese
09 -
¼ cup buttermilk ranch dressing
10 -
3 chives, sliced (plus extra for garnish)
# Steps:
01 -
Poke potatoes with a fork, rub with olive oil and coarse salt. Wrap individually in foil and grill at 400°F for 1-1½ hours until fork-tender.
02 -
Season chicken thighs generously with ranch seasoning on both sides. Grill at 375-400°F for 5-6 minutes per side until they reach an internal temperature of 165°F. Rest the chicken, then dice into small cubes.
03 -
Cook bacon strips in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and cool completely.
04 -
In a large bowl, mix cubed chicken, crispy bacon, sliced chives, and buttermilk ranch dressing until evenly coated.
05 -
Halve potatoes lengthwise. Scoop out the flesh, leaving a ¼-inch layer attached to the skin. Fry the hollowed skins at 350°F for 3-4 minutes until golden and crispy.
06 -
Sprinkle cheddar inside each potato skin. Fill generously with the chicken bacon ranch mixture and top with more cheddar.
07 -
Grill using indirect heat or bake at 375°F for 5-7 minutes until the cheese is melted and bubbly. Drizzle ranch dressing and sprinkle chives on top. Serve hot.
# Tips:
01 -
For extra crispiness, ensure potato skins are thoroughly fried before filling.
02 -
Use freshly shredded cheddar for better melting quality.