Loaded Stuffed Baked Potato

This was the perfect lunch for Darren and Me. It’s easy to make and the variety of flavors are delicious!

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Loaded Stuffed Baked Potatoes

Yield: 2

Author: Cook Clean & Repeat

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Ingredients

Potatoes

• 2 medium baking potatoes (Russet or Golden)
• ½ cup sharp cheddar cheese, shredded
• 4 Tbsp sour cream
• ¼ cup real bacon bits
• 1 tbsp butter
• 3 tbsp softened cream cheese
• Seasoning of Choice
• ¼ cup green onion

Chicken

• 1 chicken breast, butterflied and halved
• ¼ cup Ranch Seasoning
• 2 tbsp olive oil

Instructions

For the potatoes

1. Preheat oven to 400.
2. Wash and scrub your potatoes with warm water to remove all dirt an dry.
3. Lightly coat potatoes in olive oil and sprinkle with sea salt. Bake in oven for 1 hour.
4. During last 20 minutes of bake time, prepare chicken breast. (Recipe Below.)
5. Cut a slit in each potato ¾ of the way through, careful not to cut them completely in half.
6. Scoop out the middle of the potatoes leaving a thin layer of potato and the skins.
7. Place scooped potatoes in a medium bowl. Add seasoning of choice, half of shredded cheese, cream cheese, bacon bits, butter, sour cream, and chopped chicken. Mix well until all ingredients are combined.
8. Gently scoop mixture back into your potato skins until they are packed full and overflowing.
9. Sprinkle with the rest of your shredded cheese and place back into the oven for 15 minutes to melt the cheese.
10. Remove from oven and garnish with freshly chopped green onion.

For the chicken

1. Preheat your air fryer to 375.
2. Lightly coat chicken breast with olive oil and season well with ranch seasoning on both sides.
3. Place in air fryer and cook 4-5 minutes, flip, then cook another 4-5 minutes or until internal temperature is 165.
4. Let cool and chop into bite sized pieces.

watch the video here

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