Try a Low FODMAP Chicken Bacon Ranch Potato as a main course or as a side dish. It is hearty enough to stand alone but also works as a side dish. The tender chicken paired with smoky bacon over baked potatoes and then drizzled with ranch is perfection!
The combination of chicken bacon ranch works as a great flavor profile. You see it as pizza toppings, sandwiches, and even on baked potatoes! It cannot be wrong when it tastes so right!
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Why You’ll Love This Recipe
- Leveled Up Loaded Potato
- Meal Prep In Advance
- Gluten Free and Low FODMAP
Featured Ingredients
- Potatoes - Large baking potatoes, like russets, are perfect.
- Chicken Breast - Boneless, skinless chicken breasts work best.
- Bacon - I like to use thick-cut bacon. The small pieces of bacon have a powerful flavor punch. Turkey bacon would also work if you want a less-fatty option.
- Homemade Ranch - Use this dairy-free low FODMAP ranch dressing recipe or your favorite bottled ranch dressing - but homemade is always the best.
- Cheddar Cheese - Shredded cheese works great.
- Salt and Black Pepper - Used to flavor the potatoes and the chicken breasts.
- Topping Options
- Additional Bacon - Because there is no such thing as too much bacon.
- More Ranch Dressing - Just like bacon, there is no such thing as too much ranch.
- Green Onions - Chop off the tops of the green onions for a bit of fresh onion flavor.
- Steamed Broccoli Florets - Add another veggie to your meal, a pop of color, and a wonderful texture.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Wash and dry four large potatoes. Poke multiple times with a fork. This allows the steam to escape so the potato does not blow up while baking.
Next brush each potato with avocado oil and sprinkle kosher salt over the potato skins. This will flavor the potato skins. Wrap the potatoes in aluminum foil pre-cut sheet. I love these from Amazon. Place wrapped potatoes in a preheated oven. Cook for 60 minutes or until they are no longer hard. The larger the potato, the longer the cooking time.
While the potatoes bake, prep the other toppings. Chop the thick-cut bacon into smaller pieces and fry. Once crispy, remove and drain on a paper towel-topped plate.
Next, assemble the ranch dressing if making it homemade. If not, move to the next step.
With a sharp knife and a clean cutting board, dice the raw chicken into one-inch pieces. Sprinkle with salt and pepper.
Cook the diced chicken in the same skillet used for the bacon, removing all but 1 tablespoon of bacon fat. Or use a new skillet and transfer a tablespoon of bacon grease to the clean skillet. Once the chicken reaches an internal temperature of 165 degrees F and is golden brown, remove the skillet from the heat.
Add the diced cooked chicken and the crumbled bacon to a large mixing bowl. Set aside or place in the refrigerator until ready to assemble the potatoes.
Once baked, remove the potatoes from the oven and allow them to cool for fifteen minutes or until they can be handled without burning your hands. Remove the potatoes from the tinfoil and slice in half the long way. With a spoon, scoop out the inside, leaving a quarter inch near the potato skin to maintain the structure.
Add the potato flesh to the bowl with diced chicken and chopped bacon. To the chicken and bacon, add ⅔ cup of ranch dressing. Stir until combined. Set aside.
Place the scooped-out potatoes in a 9x13-inch baking dish. Arrange them so all eight halves fit. Sprinkle the potato halves with salt and pepper. Fill each potato half with a scoop of the potato chicken bacon ranch mixture. The potatoes will overflow and be fully stuffed.
Top each potato with shredded cheddar cheese and broccoli florets if wanted, and bake a second time in a 375 degree F oven for 10 minutes or until the cheese melts.
Tips and Tricks
Shortcut Assembly: Remove the baked potatoes from the tin foil. Dice them into large, bite-sized pieces. Toss the potatoes into the bottom of a greased 9x13-inch baking dish. Add the chicken and bacon mixture over the potatoes. Sprinkle with cheese and broccoli if using. Bake uncovered in a 350 degree F oven until the cheese is melted, about 10-15 minutes.
Meal Prep Tips: Bake the potatoes in advance and make the ranch dressing. Cook the bacon and drain off the grease. Prep the chicken - using a crock pot or Dutch oven. Then, all that is left to do is assemble!
Ingredient Shortcuts: Use rotisserie chicken - just shred! Use fully cooked bacon - just chop with a knife or kitchen shears. Use already prepared mashed potatoes - just know it will not be the same without the potato skins, but the flavor profile will be similar.
Ingredient Swaps
- Potato - Swap in a sweet potato for a white potato if you can tolerate sweet potatoes.
- Bacon - Use turkey bacon! All the bacon flavor will be there without all the fat and calories of traditional bacon.
- Rotisserie Chicken - As an excellent shortcut, use shredded rotisserie chicken.
Variations
Creamier Twice Baked Potato Filling: Add four ounces of cream cheese, lactose-free if needed. This will increase the creaminess of the filling.
Spicy Twice Baked Potato Filling: Love spice? Add a few drops of hot sauce to the filling.
Dairy-Free Twice Baked Potatoes: Skip the shredded cheddar cheese topping, and be sure to use the dairy-free low FODMAP ranch dressing.
Storing And Reheating
Store: Any leftover potatoes can be stored in an airtight container in the refrigerator for up to four days.
Reheat: Place a potato on a microwave-safe plate and heat it for 1-2 minutes until heated. Another option is to place it in a 350-degree F oven on a baking sheet for 15-20 minutes or until heated through. Add ranch after heating.
Freeze: Wrap individual potatoes in plastic wrap tightly. This will help prevent the filling from falling out. Then, place the wrapped potatoes in a freezer zip-top bag. Defrost the night before in the refrigerator. Place the defrosting potatoes on a baking sheet and heat in a 375 degree F oven until warmed. Add cheese before baking. After baking, add the ranch.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Potatoes - Safe at ½ cup or 75 grams per meal.
- Chicken Breast - Unseasoned, plain chicken, safe at 1 small filet or 125 grams per meal.
- Bacon - Safe at 2 pieces or 60 grams per meal.
- Homemade Ranch - Use a low FODMAP ranch or this dairy-free ranch recipe.
- Cheddar Cheese - Safe at 2 slices or 40 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Ugh, I hate it when this happens. Have no fear, the microwave will easily finish cooking the undercooked potato. Heat the potato for 1-2 minutes, until fork tender.
Meal Planning
This potato casserole is an all-in-one meal, which I love. Simple, easy, and done. However, if you want to add a main course option like ham balls, ham steak, meatloaf, or pork tenderloin, a few options that pair well with these potatoes.
Additional Chicken Recipes
- Grilled Chicken Burrito With Ranch
- BBQ Bacon Chicken
- Lemon Chicken
- Buffalo Chicken Rice Bowls
- King Ranch Chicken Casserole
Recipe
Low FODMAP Chicken Bacon Ranch Potato
Ingredients
- 4 large baking potatoes
- 1 tablespoon avocado oil
- 1 tablespoon Kosher salt
- 6 strips bacon thick-cut
- 1 pound chicken breasts boneless and skinless, 3-4 pieces
- 2 cups homemade low FODMAP ranch dressing
- salt and pepper
Toppings:
- shredded cheddar cheese
- broccoli florets
- green onions
Instructions
- Preheat the oven to 375 degrees F.
- Wash and pat dry the potatoes. Pierce each potato multiple times with a fork.
- Brush the potatoes with a thin layer of avocado oil. Sprinkle with salt.
- Wrap each potato in aluminum foil.
- Bake in a 375 degrees F oven for 60 minutes or until potato is soft.
- Dice the raw bacon into small pieces. Fry the bacon in a large saucepan until fully cooked. Drain bacon on a paper towel-lined plate. Set aside.
- Dice the chicken breasts into 1-inch pieces. Season the chicken with salt and pepper.
- Use the same skillet the bacon was fried in. Remove all bacon grease but 1 tablespoon. Or use a new skillet and add 1 tablespoon of bacon grease. Cook the diced chicken over medium heat until the chicken pieces reach an internal temperature of 165 degrees F and are golden brown. Remove the skillet from the heat.
- Once the potatoes are cooked, unwrap them and slice them in half longways. Scoop out a few tablespoons from each half, leaving a quarter-inch border around the outside of the potato.
- In a medium bowl, add the potato, diced chicken, cooked bacon pieces, and ⅔ cup of ranch dressing. Stir until combined.
- Place the potato mixture back into each potato shell. Top with additional toppings such as shredded cheese or broccoli florets.
- Bake the potato halves in a 375 degree F oven for 10 minutes or until cheese melts. Remove from the oven and drizzle ranch over individual potatoes as serving. Top with chopped green onions, and steamed broccoli florets.
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