Instructions

• First, heat your oven to 400 degrees Fahrenheit. This gets your baked potatoes perfect while you prep the chicken filling.
• Wash each potato real good and poke lots of holes with a fork. This lets steam escape and makes sure they cook evenly. Bake ‘em for 45 to 60 minutes until you can stick a fork in with no resistance.
• While potatoes are baking, cook your chicken breasts in a skillet on medium heat. Keep turning ‘em so they lose all pink inside, which usually takes about 20 minutes. When done, shred the chicken with forks or your fingers.
• In a big bowl, mix the shredded chicken with ranch seasoning, cream cheese, bacon, and half the cheddar cheese. Stir it all up until creamy and combined.
• When potatoes are ready, cut each open lengthwise and scoop out the middle. Be sure to leave some potato walls so they hold their shape and won’t collapse when filling.
• Stuff every potato with your yummy chicken mix. Top with the rest of the cheddar cheese then pop them back in the oven for 10 to 15 minutes until the cheese melts and bubbles.
• Line a baking sheet with foil and preheat your oven's broiler. Arrange potatoes on the baking sheet. Using a small, sharp knife, make a slit lengthwise across the top of each potato, careful not to cut the potato completely in half.
• Squeeze the ends gently to open the potatoes as much as possible without them falling all the way open. Fluff the flesh gently with a fork and season with salt and pepper.