Cheddar, Broccoli, and Ranch Potato Skins
Cherry Fruit Cups
Ingredients
- 6 small (8-oz) russet potatoes
- ½ (8-oz) block cream cheese, softened
- ½ (1-oz) envelope Ranch dressing mix
- 2 cups shredded Cheddar cheese, divided
- 1 (12-oz) pkg broccoli florets
- 1 (2.52-oz) pkg fully cooked bacon
- ½ (22-oz) pkg frozen diced chicken breast
- 1 (8-oz) carton sour cream (optional)
Instructions
- Preheat oven to 400°F. Prick potatoes, and bake 40 to 45 minutes or until tender. Cool and cut in half lengthwise.
- Scoop out pulp, leaving shells with a little bit of potato pulp intact. Arrange potato shells on a baking sheet. Spray with cooking spray.
- Bake 2 to 4 minutes or until edges are browned.
- Stir together cream cheese, Ranch dressing mix, and 1 cup cheese.
- Cook broccoli according to package directions. Cool and add half of broccoli to cheese mixture in bowl. Cook bacon in microwave according to package directions; break into 1-inch pieces, and add to bowl.
- Cook half package of chicken according to package directions. Add to cheese mixture. Spoon filling mixture into potato shells. Sprinkle with 1 cup cheese.
- Bake 6 to 7 minutes or until thoroughly heated and cheese is melted. Top with sour cream, if desired.
Side Dish Ingredients
- 6 (4-oz) cherry mixed fruit cups
Side Dish Instructions
- Chill fruit cups before serving.
Kid-Friendly Meal Plan
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