Ranch-Chicken Stuffed Baked Potatoes #RSC

• lb chicken breast↗1 lb
• baked idaho potatoes (cooled)4
• cup fat free Greek yogurt↗1 cup
• cups frozen spinach↗2 cups
• (1 ounce) packet Hidden Valley® Original Ranch® Dressing and Seasoning Mix1

  1

• cup reduced-fat cheddar cheese↗1 cup
• ounces reduced-fat cream cheese↗4 ounces
• slices turkey bacon (well done)↗4
• cup chopped green shallot1⁄4 cup

Step-by-step instructions

1. 1

   Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.

2. 2

   Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.

3. 3

   Cook marinated chicken in large skillet till fully cooked.

4. 4

   Add Frozen Spinach and continue heating.

5. 5

   Remove from stove and stir in Cream Cheese.

6. 6

   Preheat oven to 350 degrees.

7. 7

   Cut small layer off the top of each baked potato and scoop out most of the potato.

8. 8

   Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.

9. 9

   Bake in oven for 15 minutes or until cheese is melty.

10. 10

    Top with shallots and serve hot.