Description
Deliciously comforting Cheesy Spicy Ranch Stuffed Baked Potatoes featuring tender baked russet potatoes filled with a creamy mixture of shredded chicken, cream cheese, ranch seasoning, and hot sauce, topped with melted cheddar cheese and an optional drizzle of extra hot sauce for a perfect balance of creamy, cheesy, and spicy flavors.
Ingredients
Units
Scale
Potatoes
- 5 Russet Potatoes
- Olive oil, for rubbing
- Salt and 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) packet Ranch seasoning mix
- 1 1/2 tsp Frank’s Hot Sauce, plus more for drizzling (optional)
Topping
- 2 cups grated cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the potatoes.
- Prepare Potatoes: Wash and dry the russet potatoes thoroughly. Rub each potato with olive oil and season generously with salt and pepper. Prick each potato several times with a fork, then wrap individually in aluminum foil.
- Bake Potatoes: Place the wrapped potatoes on a baking sheet and bake in the preheated oven for about 1 hour, or until they are soft and fully cooked through.
- Make Filling: While the potatoes are baking, combine the cooked shredded chicken with cream cheese, softened butter, ranch seasoning mix, and 1 1/2 teaspoons of Frank’s Hot Sauce in a mixing bowl. Mix thoroughly until creamy and well combined.
- Stuff and Top Potatoes: Once baked, carefully unwrap the potatoes and cut a slit down the center of each. Scoop out some potato flesh if desired to make space and fill each potato with 3/4 to 1 cup of the chicken mixture. Top each stuffed potato generously with grated cheddar cheese.
- Melt Cheese: Return the stuffed potatoes to the oven and bake for an additional 3 to 4 minutes until the cheddar cheese has melted beautifully.
- Serve: Remove from oven and optionally drizzle with extra Frank’s Hot Sauce. Serve the stuffed baked potatoes warm for a satisfying meal.
Notes
- You can prepare the chicken filling ahead of time to save time before baking.
- To make the potatoes extra crispy on the outside, you can skip wrapping them in foil, but baking time may vary.
- Adjust the amount of hot sauce to suit your spice preference.
- Substitute cheddar with other cheeses like Monterey Jack or Pepper Jack for variation.
- Leftover stuffed potatoes can be refrigerated and reheated in the oven for best texture.
