Chicken + Broccoli + Bacon Stuffed Potatoes
Part 2 of my Busy Mom Rotisserie Chicken Series- we are making dinner simple and healthy(ish) with these cheesy broccoli stuffed potatoes, drizzled with ranch dressing. These pack so much flavor, you're going to love them!
Ingredients
- 4 large russet potatoes
- 3 cups steamed broccoli
- 2-3 tbsp ranch seasoning to taste
- 1/2 block cream cheese
- 6 pieces chopped bacon
- 1 1/2 cups shredded cheddar cheese
- 4 cups chopped rotisserie chicken
- ranch dressing for topping the potatoes
- additional add ins: 4 tbsp butter + 1/2 cup sour cream I didn't add these in to save on calories, but it definitely would add so much flavor and make these even better!
Let's Make It
- Begin by washing and scrubbing four large potatoes. Wrap each potato in saran wrap and microwave them for about 5-7 minutes until they are soft and cooked all the way through. Some microwaves have a potato function, which is what I use!
- While the potatoes are cooking, chop the chicken, cook the bacon and steam the broccoli.
- Once the potatoes are done,m slice them in half and use a spoon to scoop out the inside of the potatoes.
- Add the potato to a mixing bowl with cream cheese, ranch seasoning and 1 cup of cheddar cheese. Mix for about 2 minutes or until the mixture is blended. Then fold in the broccoli, chicken and bacon until well combined.
- Spray each half of the potatoes with olive oil spray and then stuff each potato with about 1 cup of the mixture.
- Bake in the air fryer for 8-10 minutes, depending on your air fryer or in the oven at 425℉ for 15-20 minutes.
- Remove the potatoes and top with the remaining 1/2 cup of cheddar cheese, continue cooking until the cheese is browned + bubbly.
- Let cool for 5 minutes before topping with ranch dressing for serving! ENJOY!