Ingredients (7)
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russet potatoes, scrubbed 4
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olive oil 1 tablespoon
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salt and pepper
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Leftover Spicy Ranch Pulled Chicken, Heated 2 cups
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sour cream (or substitute plain nonfat Greek yogurt) ½ cup
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shredded Mexican-style cheese ½ cup
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jalapeño, thinly sliced (optional) 1
Steps (8)
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1Preheat oven to 425°F.
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2Line a rimmed baking sheet with a reusable baking mat or foil and set aside.
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3Prick potatoes all over with a fork or the tip of a paring knife.
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4Rub potatoes with olive oil, sprinkle with salt, then place them on the prepared baking sheet.
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5Bake for 50–60 minutes or until potatoes are tender throughout.
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6Slice potatoes down the center and squeeze to open them up.
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7Sprinkle potatoes with salt and pepper.
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8Top each potato with 1/2 cup of Spicy Ranch Pulled Chicken, 2 tablespoons of sour cream (or Greek yogurt), 2 tablespoons shredded cheese and a few slices of jalapeño.
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