Chicken Bacon Ranch Twice Baked Loaded Potatoes

Name: Chicken Bacon Ranch Twice Baked Loaded Potatoes
Yield: 6 servings
Ingredients: 113 g 2% cottage cheese; 56 g 2% sharp cheddar cheese; 3/4 tsp black pepper; 6 slices center cut bacon; 16 oz chicken breast; 2 g dried dill; 48 g fat free cream cheese; 1.5 tsp garlic powder; 20 g green onion; 3 laughing cow cheese wedges; 8 g light butter; 8 g nutritional yeast; 1.5 tsp onion powder; 56 g part skim mozzarella; 5 g pickle juice; 430 g plain non fat greek yogurt; 16 g ranch dip mix; 10 g ranch seasoning; 3 russet potatoes; 1 tsp salt; 1/2 tsp smoked paprika; water

Scale:

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👥 6 servings servings 📖 The Potato Blueprint (Zach Rocheleau) serving_size: 1 loaded potato calories: 456 carbs: 54g fat: 19g protein: 41g note: Low Cal Ranch Sauce — blended separately and used as a component below

🥘 Ingredients

2% cottage cheese
113 g
2% sharp cheddar cheese
56 g
black pepper
3/4 tsp
center cut bacon
6 slices
chicken breast
16 oz
dried dill
2 g
fat free cream cheese
48 g
garlic powder
1.5 tsp
green onion
20 g
laughing cow cheese wedges
3
light butter
8 g
nutritional yeast
8 g
onion powder
1.5 tsp
part skim mozzarella
56 g
pickle juice
5 g
plain non fat greek yogurt
430 g
ranch dip mix
16 g
ranch seasoning
10 g
russet potatoes
3
salt
1 tsp
smoked paprika
1/2 tsp
water

🍳 Cookware

oven
bowl

1

Make the low-cal ranch by blending plain non fat greek yogurt , 2% cottage cheese , ranch dip mix , pickle juice , dried dill , and water if needed, until smooth. Refrigerate until ready to use.

plain non fat greek yogurt: 170 g, 2% cottage cheese: 113 g, ranch dip mix: 16 g, pickle juice: 5 g, dried dill: 2 g, water
2

Pat the chicken breast dry, flatten if needed, and season with ranch seasoning . Air fry at 400°F for ⏱️ 9-10 minutes , then let rest before chopping into small pieces.

chicken breast: 16 oz, ranch seasoning
3

Bake the center cut bacon at 400°F until crispy, then crumble.

center cut bacon: 6 slices
4

Wash and dry the russet potatoes (500g each), poke holes with a fork, then microwave for ⏱️ 14 minutes . Transfer to the oven at 425°F for ⏱️ 16 minutes to finish cooking.

russet potatoes: 3
5

Once slightly cooled, slice the potatoes in half lengthwise and scoop out the centers into a bowl .
6

Air fry the potato shells at 400°F for ⏱️ 3-5 minutes until crispy.
7

Mix the scooped potatoes with light butter , plain non fat greek yogurt , laughing cow cheese wedges , part skim mozzarella , 2% sharp cheddar cheese , green onion , nutritional yeast , ranch seasoning , garlic powder , onion powder , salt , black pepper , and smoked paprika , along with the fat free cream cheese , until combined.

light butter: 8 g, plain non fat greek yogurt: 260 g, laughing cow cheese wedges: 3, part skim mozzarella: 56 g, 2% sharp cheddar cheese: 56 g, green onion: 20 g, nutritional yeast: 8 g, ranch seasoning: 10 g, garlic powder: 1.5 tsp, onion powder: 1.5 tsp, salt: 1 tsp, black pepper: 3/4 tsp, smoked paprika: 1/2 tsp, fat free cream cheese: 48 g
8

Fill the potato shells with the mixture, then top with the chicken, extra cheese, and bacon. Bake at 425°F for ⏱️ 5-7 minutes until the cheese is melted.
9

Finish with the low-cal ranch and more green onion. Enjoy!