Chicken, Bacon, Ranch Twice Baked Loaded Potatoes

• total time: 1 hour 12 minutes

Ingredients

3 Large Russet Potatoes (500g Each)

Avocado Oil Spray

Sea Salt

16oz Chicken Breast

Ranch Seasoning

6 Slices Center Cut Bacon

56g Part Skim Mozzarella (half in filling, half on top)

56g 2% Sharp Cheddar Cheese (half in filling, half on top)

260g Plain Non Fat Greek Yogurt

3 Laughing Cow Cheese Wedges

48g Fat Free Cream Cheese

8g Light Butter

20g Green Onion

8g Nutritional Yeast

10g Ranch Seasoning

1 ½ Tsp Garlic Powder

1 ½ Tsp Onion Powder

1 Tsp Salt

¾ Tsp Black Pepper

½ Tsp Smoked Paprika

Low Cal Ranch:

170g Plain Non Fat Greek Yogurt

113g 2% Cottage Cheese

16g Ranch Dip Mix

5g Pickle Juice

2g Dried Dill

Water if needed

Directions

Make low cal ranch. Add ingredients into a small blender and blend till smooth.

Flatten, pat dry and season chicken breast with ranch seasoning. Air fry on 400 Degrees F for 9-10 minutes. Let rest for 10 minutes before chopping into small pieces.

Bake bacon at 400°F for 15 minutes until crispy, then crumble.

Wash potatoes under cold water, pat dry. Poke about 8-12 holes into each one with a fork

Hybrid baking potatoes. 12 minutes in the microwave. Then 16 minutes in the oven at 425 Degrees F.

Once done, slice in half. Carefully scoop out potatoes and add to a bowl.

Add the emptied out potatoes to the air fryer to crisp up. Air fry on 400 degrees F for 3-5 minutes or until golden.

Combine mashed potatoes with light butter, greek yogurt, laughing cow, cream cheese, 28g mozzarella, 28g sharp cheddar, green onion, nutritional yeast, ranch seasoning, garlic powder, onion powder, salt, black pepper and smoked paprika.

Mix. Add that mixture back to the potato shells. Add chicken, cheese, and rest of bacon on top. Add back to the oven (425 degrees F) for 5-7 minutes or until the cheese is melted.

Then top with your low cal ranch and more green onion. Enjoy!