Ranch Chicken and Vegetable Loaded Baked Potatoes
Servings Prep Time
4 5minutes
Cook Time
15minutes
Servings Prep Time
4 5minutes
Cook Time
15minutes
Ingredients
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.
Recipe 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.