Chicken Bacon Ranch Twice Baked Potatoes
What’s better than chicken, bacon, and ranch? When it comes with a baked potato! Try out this tasty recipe from Bear Mountain ambassador Kristopher French of @GirlDadBBQ.
Prep Time: 10 minutes
Cook Time: 1 ½- 2 hours
Ingredients:
- 4 large russet potatoes
- 6 Boneless/skinless chicken thighs
- 6 slices of thick cut bacon
- ¾ cup sour cream
- ½ cup milk
- 4 tbsp butter (melted)
- 1 cup shredded cheddar cheese, divided
- 8 green onions, sliced, divided
- Dry ranch powder
- BBQ rub
- Bear Mountain Maple Bourbon Pecan pellets, available exclusively at Walmart
Instructions:
- Preheat your pellet grill or smoker to 350° and add Bear Mountain Maple Bourbon Pecan pellets.
- Place the potatoes on your grill or smoker until tender, (about 1 hour) depending on the size of your potatoes.
- Cook the bacon and chop into small pieces. Place to the side for future use.
- Season and cook chicken until the internal temp reaches 165°. Rest for five minutes.
- Slice the potatoes in half lengthwise and scoop the flesh into a large bowl, reserving the skins.
- Slice the chicken into small pieces and add to the bowl.
- Add sour cream, milk, butter, more ranch seasoning, 1/2 cup of cheese, and 1/2 of the green onions to the bowl. Mix by hand or with a hand mixer until well blended.
- Spoon the mixture into the potato skins. Top each with remaining cheese, green onions, and bacon.
- Return potatoes to the grill or smoker and continue baking until the cheese is melted, about 15 minutes.
- Serve and enjoy!
