Description
These Cheesy Spicy Ranch Stuffed Baked Potatoes are a comforting and flavorful meal featuring fluffy baked russet potatoes filled with a creamy mixture of shredded chicken, cream cheese, butter, ranch seasoning, and hot sauce, topped with melted cheddar cheese for a perfect spicy and cheesy bite.
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 tsp Frank’s Hot Sauce, plus more for drizzling if desired
- 2 cups grated cheddar cheese
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). 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, then wrap them individually in foil. Place the wrapped potatoes on a baking sheet.
- Bake the potatoes: Bake the wrapped potatoes in the preheated oven for about 1 hour or until they are soft and fully cooked through when pierced with a fork.
- Prepare the filling: In a large bowl, combine the cooked shredded chicken with the cream cheese, softened butter, ranch seasoning mix, and 1 1/2 teaspoons of Frank’s Hot Sauce. Mix thoroughly until all ingredients are well incorporated and creamy.
- Stuff the potatoes: Carefully unwrap each baked potato and slice them open lengthwise without cutting all the way through. Scoop out some of the potato flesh if desired to make space. Fill each potato with about 3/4 cup to 1 cup of the chicken mixture.
- Add cheese and melt: Top each stuffed potato generously with grated cheddar cheese. Return the potatoes to the oven (unwrapped) and bake for an additional 3 to 4 minutes until the cheese has fully melted.
- Finish and serve: Remove the potatoes from the oven and drizzle extra Frank’s Hot Sauce over the top if desired for more heat. Serve the stuffed baked potatoes warm for the best flavor and texture.
Notes
- Ensure potatoes are fully cooked by testing with a fork; they should be soft inside.
- Use freshly grated cheddar cheese for better melting and flavor.
- Adjust the amount of hot sauce according to your spice preference.
- You can substitute cooked rotisserie chicken if short on time.
- Leftover filling can be used as a dip or sandwich spread.
Nutrition
- Serving Size: 1 stuffed baked potato
- Calories: 480
- Sugar: 2g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
