Ranch Chicken-Stuffed Potatoes
Mixed Green Salad
Ingredients
- 2 large russet potatoes
- 1 Tbsp olive oil
- 1 Tbsp butter
- ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 oz cream cheese, softened
- 1 Tbsp Ranch dressing mix
- ¼ tsp hot sauce
- ½ cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 425°F. Rub potatoes with oil; prick and place on a 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.
- Split potatoes lengthwise, and fluff with a fork. Spoon chicken mixture over potatoes; top with cheese, and season with salt and pepper to taste.
Side Dish Ingredients
- 2 cups classic salad mix
- 3 Tbsp balsamic vinaigrette
Side Dish Instructions
- Toss salad with dressing just before serving.
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