BBQ Chicken Ranch Potato Skins Recipe

If you’re looking for a fun and delicious appetizer, the BBQ Chicken Ranch Potato Skins recipe is a winner. These crispy potato skins are not only loaded with flavor, but they’re also a fantastic way to use up leftover chicken. With a delightful combination of tangy ranch dressing and smoky BBQ sauce, these skins will have everyone at your gathering coming back for seconds.

Imagine biting into a crispy potato skin filled with tender chicken, dripping with BBQ sauce, and topped with melted cheese. This chicken recipe is perfect for game day or any casual get-together where you want to impress your friends with minimal effort.

These BBQ Chicken Ranch Potato Skins are not just tasty; they’re also customizable. Feel free to swap out the toppings based on your preferences. Whether you prefer extra cheese, jalapeños for heat, or a sprinkle of green onions, this recipe is as flexible as it is delicious.

Delicious BBQ Chicken Ranch Potato Skins

These BBQ Chicken Ranch Potato Skins are crispy, cheesy, and bursting with flavor. The combination of tender chicken mixed with barbecue sauce and ranch dressing creates a mouthwatering filling that’s hard to resist. Perfect as a party snack or a satisfying appetizer!

Ingredients

4 large russet potatoes
2 cups cooked chicken, shredded
1/2 cup BBQ sauce
1/2 cup ranch dressing
1 cup shredded cheddar cheese
1/4 cup sliced green onions
Salt and pepper, to taste
Olive oil, for brushing

Instructions

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly. Prick them with a fork and rub with olive oil. Sprinkle with salt and place them on a baking sheet.
Bake the Potatoes: Bake the potatoes for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let cool slightly.
Scoop Out the Flesh: Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the insides, leaving a thin layer of potato for structure. Save the scooped-out potato for another use.
Mix the Filling: In a bowl, combine the shredded chicken, BBQ sauce, ranch dressing, salt, and pepper. Mix well until everything is evenly coated.
Fill the Skins: Spoon the chicken mixture into each potato skin, mounding it slightly. Top with shredded cheddar cheese.
Bake Again: Return the filled potato skins to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven and sprinkle with sliced green onions. Serve hot and enjoy!