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You are here: Home / Recipes / Dinner / Ranch Chicken and Vegetable Loaded Potatoes

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Ranch Chicken and Vegetable Loaded Potatoes

Loadedย potatoes smothered with ranch chicken recipe and vegetables in a creamy sauce are a hearty, easy dinner!

Baked potatoes smothered with chicken and vegetables in a creamy ranch sauce are a hearty, easy dinner!

I should tell you right now that this is not a completely new recipe. I thought it was when it popped into my head, but then as I started to figure out the details, I realized it sounded an awful lot like my Creamy Ranch Chicken Pasta recipe. You can see if you compare the two that they aren’t exactly the same, but if you like one you’ll surely enjoy the other.

Baked potatoes smothered with chicken and vegetables in a creamy ranch sauce are a hearty, easy dinner!
Baked potatoes smothered with chicken and vegetables in a creamy ranch sauce are a hearty, easy dinner!

This dinner only takes about 20 minutes start to finish. You might look at the instructions and think it looks a little long or that a cream sauce sounds fussy, but I promise it’s easy. The day I made these, I had back-to-back appointments in the morning, then hurried to pick up my little one and take him to a museum with a friend, then rushed from there to pick up my older son. By the time we all got home, it was almost 5:00.

After feeding the kids and getting them bathed and to bed, I did NOT feel like cooking anything that took much mental or physical effort. If I can manage to get this hearty ranch chicken over potatoes on the table at my weariest, I know you can too! Can’t find or don’t like squash? No worries. You could substitute broccoli, cauliflower, peas, steamed carrots, or whatever other vegetable suits your fancy. Make it your own, and enjoy!

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Baked potatoes smothered with chicken and vegetables in a creamy ranch sauce are a hearty, easy dinner!

Ranch Chicken and Vegetable Loaded Baked Potatoes

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  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 4 good-sized baking potatoes
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 large zucchini cut into bite-sized pieces
  • 1 large yellow squash cut into bite-sized pieces
  • seasoned salt about 1/2 teaspoon
  • 1 tablespoon olive oil
  • 1 tablespoon flour gluten-free flour works fine
  • 1 cup chicken broth
  • 2 tablespoons Ranch seasoning mix
  • 2 tablespoons milk
  • 2 tablespoons cream cheese
  • kosher salt to taste

Instructions

  1. Wash potatoes, scrubbing them well, and prick them all over with a fork. Place them on a microwave-safe plate, cover with a damp paper towel, and microwave for 8-12 minutes, turning once. Potatoes are done when a knife or fork glides easily to the center when poked.
  2. While potatoes cook, spray a large skillet with cooking spray and heat over medium-high heat. Add chicken, and sprinkle lightly with seasoned salt. Stir fry until chicken is mostly cooked, and add chopped vegetables. Sprinkle a little more seasoned salt over the vegetables, and stir fry for about two minutes longer. Transfer chicken and veggies to a clean bowl and set aside.
  3. In the same skillet over the same heat, whisk together olive oil and flour until smooth. Stir in chicken broth about 1/4 cup at a time, whisking constantly until smooth before adding more.
  4. Reduce heat to medium, and whisk in ranch mix and milk until ranch powder is completely dissolved. Add cream cheese, and continue stirring until cheese is melted. Stir vegetables and chicken into sauce, and cook for 3-5 minutes until heated through.
  5. Meanwhile, cut a “+” in the top of each potato, and press the corners inward to open up the potato. Fluff the interior of the cooked potato with a fork, and sprinkle with a little salt. Spoon ranch chicken and vegetables over each potato, and serve.

Notes

If you would like to substitute chicken bouillon paste or a bouillon cube for prepared broth, make the sauce with water, and then whisk in the bouillon until dissolved before adding the ranch seasoning and milk.

  • Author: Andi Gleeson
  • Prep Time: 5
  • Cook Time: 15
  • Category: Dinner, Poultry
  • Cuisine: International

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22 Comments

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Comments

  1. Sandy says

    May 25, 2017 at 9:37 am

    Andy I don’t have cream cheese and would Like to make today., what cheese can I substitute ?
    Sandt

    Reply
    • Andi Gleeson says

      May 25, 2017 at 9:46 am

      Hi! You could stir in some shredded cheese like parmesan or cheddar. It just thickens up the sauce and makes it creamier, so those should work too!

      Reply
  2. Karen @ The Food Charlatan says

    February 11, 2015 at 2:57 pm

    We LOVED this Andi! My kids ate green stuff, you should get a medal. I added a little less Ranch because I was using the storebought kind (and I think it’s a little strong) but other than that didn’t change a thing! Such a great weeknight meal!

    Reply
    • Andi says

      February 11, 2015 at 4:31 pm

      Oh yay!! I’m so happy to hear you liked it, Karen! Kids eating green stuff is a major accomplishment around here :)

      Reply
  3. Carol at Wild Goose Tea says

    January 19, 2015 at 2:40 pm

    Baked potato with toppings is a VERY popular meal with my family. Geez they will be over the moon with
    the ranch chicken idea. Ranch flavoring is also VERY popular.

    Reply
    • Andi says

      January 22, 2015 at 9:40 pm

      This one sounds like a winner for your house, Carol. Thank you!

      Reply
  4. Gayle @ Pumpkin 'N Spice says

    January 19, 2015 at 8:06 am

    This looks like the perfect comfort food dish! I love the ranch chicken! And cramming it all into a baked potato is fantastic! Can’t wait to try this. Pinned!

    Reply
    • Andi says

      January 22, 2015 at 9:40 pm

      Thank you so much, Gayle!

      Reply
  5. Laura O| Petite Allergy Treats says

    January 19, 2015 at 6:21 am

    Potatoes are one of my favorite easy dinners. Love, love, love all the vegetables in here too! Pinned.

    Reply
    • Andi says

      January 22, 2015 at 9:39 pm

      Thanks, Laura! Potatoes are a good one for a GF meal!

      Reply
  6. Jaren (Diary of a Recipe Collector) says

    January 19, 2015 at 4:57 am

    I love a good potato meal for supper! Looks great!

    Reply
    • Andi says

      January 22, 2015 at 9:51 pm

      Thank you, Jaren! xo

      Reply
  7. Karen @ The Food Charlatan says

    January 18, 2015 at 3:47 pm

    Oh man Andi this sounds SO good right now. How is there no chicken in my freezer?? Otherwise i would be making these tonight. Yum. I really love this idea!

    Reply
    • Andi says

      January 22, 2015 at 9:51 pm

      Thank you, Karen! I usually have chicken in my freezer, but I’m always sad when I go to pull some out for dinner and realize I’m out. At least the grocery store isn’t far away! Have a good night :)

      Reply
  8. Jenn @ Deliciously Sprinkled says

    January 17, 2015 at 7:58 am

    WOW, now this is my kind of baked potato! I need to make this for dinner next week when my husband is at training! :) YUM!

    Reply
    • Andi says

      January 17, 2015 at 8:25 am

      Thanks so much, Jenn! Hope you like it!

      Reply
  9. Tonia from TheGunnySack says

    January 16, 2015 at 7:49 pm

    I’ve been making and ordering loaded baked potatoes since I was a teenager and I love the sound of potatoes with zucchini and squash!

    Reply
    • Andi says

      January 17, 2015 at 7:53 am

      Thanks, Tonia! Glad you like it :)

      Reply
  10. Sheena @ Hot Eats and Cool Reads says

    January 16, 2015 at 11:05 am

    This is such a great idea for loaded potatoes! Sounds amazing!

    Reply
    • Andi says

      January 17, 2015 at 8:02 am

      Thanks, Sheena! We ate it over huge potatoes, and it was so filling too!

      Reply
  11. tanya says

    January 15, 2015 at 4:53 am

    I only recently discovered how much my kids love baked potatoes! And I love a 20 minute meal, especially one loaded with veggies!

    Reply
    • Andi says

      January 17, 2015 at 8:05 am

      I’m trying to get my kids to like baked potatoes more! I hope they will grow into them :) Thanks, Tanya!

      Reply

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