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Total Preparation Time: 1 hour 30 minutes
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
1/4 cup diced green onion
1-2 cups shredded cheese (combination of mozzarella and Colby jack recommended, or choose your favorites)
Directions:
1. Preheat the Oven and Prepare Potatoes:
Preheat your oven to 400°F (205°C). While the oven heats, thoroughly wash the potatoes and prick them several times with a fork to allow steam to escape. Rub the potatoes with a little oil and salt for crispy skins. Place them directly on the middle rack of the oven (you can place a baking sheet below to catch any drips) and bake for about 50-60 minutes, or until they are cooked through and the skins are crispy.
2. Cook the Bacon:
While the potatoes are baking, lay the bacon strips on a baking sheet lined with foil, and place in the oven. Bake at 400°F (205°C) for 15-20 minutes or until crispy. Once done, remove from the oven, let cool, and then crumble into small pieces.
3. Prepare the Fillings:
