Ranch Chicken-Stuffed Potatoes
Mixed Green Salad
Ingredients
- 6 large russet potatoes
- 2 Tbsp olive oil
- ¼ cup butter
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (8-oz) block cream cheese, softened
- 1 (1-oz) envelope Ranch dressing mix
- 1 tsp hot sauce
- 1 (8-oz) pkg shredded Monterey Jack cheese
Instructions
- Preheat oven to 425°F. Rub potatoes with oil, prick and place on a large baking sheet. Bake 45 minutes to 1 hour or until tender.
- Melt butter in a large skillet over medium-high heat. Add chicken, and cook until done. Add cream cheese, stirring until melted. Stir in dressing mix and hot sauce until blended.
- Slice potatoes open, and fluff with a fork. Spoon chicken mixture over potatoes; top with cheese, and season with salt and pepper to taste.
Side Dish Ingredients
- 1 (12-oz) pkg classic salad mix
- 2 tomatoes, cut into wedges
- 1 (4.5-oz) pkg crumbled bacon
- ½ cup Ranch dressing
Side Dish Instructions
- Toss together salad, tomatoes, and bacon in a large bowl; add dressing, and toss.
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