Chicken, Bacon, Ranch Twice Baked Loaded Potatoes

Ingredients

• 13 large Russet Potato(1500g)
• 22 spray Avocado Oil Spray(2g)
• 31 teaspoon Sea Salt(6g)
• 416 oz Chicken Breast(454g)
• 510 g Ranch Seasoning(10g)
• 66 slice Center Cut Bacon(120g)
• 756 g Part Skim Mozzarella Cheese(56g)
• 856 g 2% Sharp Cheddar Cheese(56g)
• 9260 g Plain Non Fat Greek Yogurt(260g)
• 103 wedge Laughing Cow Cheese Wedge(54g)
• 1148 g Fat Free Cream Cheese(48g)
• 128 g Light Butter(8g)
• 1320 g Green Onion(20g)
• 148 g Nutritional Yeast(8g)
• 151.5 teaspoon Garlic Powder(4.5g)
• 161.5 teaspoon Onion Powder(4.5g)
• 171 teaspoon Salt(6g)
• 180.75 teaspoon Black Pepper(1.5g)
• 190.5 teaspoon Smoked Paprika(1g)

Instructions

1. 1Prepare the low-calorie ranch by blending 170g plain non-fat Greek yogurt, 113g 2% cottage cheese, 16g ranch dip mix, 5g pickle juice, 2g dried dill, and water if needed until smooth. Set aside.
2. 2Flatten, pat dry, and season chicken breast with ranch seasoning. Air fry at 400°F (200°C) for 9-10 minutes. Let rest for 10 minutes, then chop into small pieces.
3. 3Bake bacon at 400°F (200°C) for 15 minutes until crispy. Crumble and set aside.
4. 4Wash potatoes, pat dry, and poke holes with a fork. Microwave for 12 minutes, then bake in the oven at 425°F (220°C) for 16 minutes.
5. 5Slice potatoes in half and carefully scoop out the insides into a bowl.
6. 6Air fry the empty potato skins at 400°F (200°C) for 3-5 minutes until golden and crispy.
7. 7Mash the scooped potato with light butter, Greek yogurt, Laughing Cow cheese, cream cheese, 28g mozzarella, 28g sharp cheddar, green onion, nutritional yeast, ranch seasoning, garlic powder, onion powder, salt, black pepper, and smoked paprika.
8. 8Mix well and spoon the mixture back into the potato shells.
9. 9Top with chopped chicken, remaining mozzarella and cheddar cheese, and crumbled bacon.
10. 10Bake at 425°F (220°C) for 5-7 minutes or until cheese is melted.
11. 11Top with low-calorie ranch and extra green onion before serving.