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A Memory Wrapped in Comfort

Indulge in the warm, creamy goodness of a loaded baked potato that’s packed with flavor and hearty enough to satisfy even the hungriest appetites. This recipe takes the classic baked potato to new heights with crispy bacon, juicy rotisserie chicken, and a luscious ranch dressing sauce. Topped with melted cheese and a sprinkle of fresh herbs, this dish is sure to be a family favorite.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 2 -3 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large Russet potatoes
  • 6 strips of thick-cut bacon
  • 2-3 cups diced rotisserie chicken bone and skin removed
  • 2-3 tablespoons melted butter
  • 1/2 cup sour cream
  • 1/4 cup ranch dressing
  • 1/2 tablespoon ranch seasoning more to taste
  • Salt pepper, garlic powder, and onion powder to taste
  • 100 grams tomato sauce
  • 250 grams mozzarella cheese sliced or shredded
  • 50 grams Parmesan cheese grated
  • 1 tomato sliced
  • Oregano to taste

Method
 

  1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the Russet potatoes, then prick them a few times with a fork. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until the potatoes are tender and easily pierced with a fork. Once done, remove from the oven and let them cool slightly.
  2. Cook the Bacon: While the potatoes are baking, heat a skillet over medium heat and cook the bacon strips until they’re crispy. Once cooked, remove the bacon from the skillet and drain on paper towels. Crumble the bacon into small pieces.
  3. Prepare the Chicken: While the bacon is cooking, shred the rotisserie chicken into bite-sized pieces. If you don’t have rotisserie chicken, you can cook and shred your own chicken breasts.
  4. Assemble the Loaded Potatoes: Once the potatoes are cool enough to handle, cut a slit down the middle of each potato, gently squeezing the ends to fluff up the interior. Drizzle melted butter over the inside of the potatoes, then season with salt, pepper, garlic powder, and onion powder to taste. Add a generous spoonful of sour cream and ranch dressing to each potato, followed by the shredded rotisserie chicken and crumbled bacon.
  5. Top with Cheese and Bake: Layer the mozzarella cheese and Parmesan cheese on top of the potatoes, then sprinkle with oregano. Place the potatoes back in the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
  6. Garnish and Serve: Once the potatoes are finished baking, remove them from the oven. Top with fresh tomato slices and a final drizzle of ranch dressing, if desired. Serve warm and enjoy!

Notes

  • For a lower-calorie version, you can replace the sour cream with Greek yogurt and use turkey bacon instead of regular bacon.
  • Feel free to get creative with the toppings! Sautéed onions, jalapeños, or green onions make great additions.
  • You can also make these loaded baked potatoes ahead of time by baking the potatoes and storing them in the fridge. Just reheat in the oven and add the toppings when ready to serve.
  • If you don’t have ranch dressing, you can use blue cheese dressing or another creamy dressing of your choice.