Chicken & Ranch Loaded Potato Skins

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I love love loooove bar food. And ballpark food. And pretty much anything that’s greasy enough to make me hate myself later. I was day-drooling over a particularly scrumptious chicken, bacon, and ranch sandwich a friend introduced me to ages ago and it slowly turned into this creation: the Chicken & Ranch Loaded Potato Skins. A perfect combination of standard bar food and a delicious classic, these things really get people excited, and they’re a perfect change-up from the game day fare. I even got to use up leftover chicken AND potatoes with this! Really, just load up potato skins with anything you want. You’ve got my vote.


Chicken & Ranch Loaded Potato Skins


  • 6 medium potatoes, washed
  • 2 cups chicken, cooked and shredded
  • 1/2 cup ranch dressing
  • 3 - 4 slices bacon
  • 1 cup cheddar cheese


  1. Bake whole potatoes directly on the rack in a 400° oven for 50 - 60 minutes. Let cool.
  2. Cook bacon, then slice into pieces.
  3. Slice potatoes in half and scoop the insides out.
  4. In each potato half, layer ranch, chicken, bacon, and cheese. Place on a baking sheet.
  5. Bake at 400° for 5 - 10 minutes or until the cheese has melted.
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