Chicken Bacon Ranch Potato Skins

I hate to even talk about the dreading ‘S’ word but I’m going to do it because I spotted a display at my local Target this past weekend….school season. I keep asking myself where this year has gone and the fact that it’s nearly August has me gasping for breath! I don’t have children but I have a lot of friends that talk about the fact that it’s almost back to the grind of school season and how hectic their lives get come fall. I decided that it was time to make a snack for all my friends out there with children going back to school soon: Chicken Bacon Ranch Potato Skins.

I’m going to be honest with you, I’m not sure if these are really for the kids or for the parents because they are so delicious. If you’re making these fresh you’ll want to allow an adequate amount of time to bake the potatoes. You can also speed up the potatoes by placing them in a microwave. Your kids might appreciate not having to wait for a snack too! I love to use Homestyle Ranch dressing because it’s rich and flavorful and a perfect complement to the chicken and bacon.

Potato Skins on plate

I remember when I was a kid and the air would shift signaling that it was time to head back to school. I used to love going school shopping for supplies and new fall clothes and getting to go back and see all my friends again. I also remember coming home every day and searching around for a snack to eat while I did my homework and waited for my parents to come home for dinner. Keeping a growing brain fueled is super important and I would always appreciate snacks that were filling!

If you’re looking for some other ideas as you prepare for the back-to-school season here’s what I recommend:

Bite-Sized BLT Ranch Bread Bowls

Strawberry Whole Wheat Pancake Roll Ups

Skinny Southwestern Chicken Roll Ups

Basil Lime Fruit Kabobs

Now get back outside and enjoy the sunshine and freedom before school starts!

Chicken Bacon Potato Skins

Serves 4-6 | Finish in 20 minutes

Save dinner by the skin of your potatoes with this superb side or afterschool snack!



  1. Preheat the oven to 350°F.
  2. Wash the potatoes thoroughly and rub them while they are still damp with coarse salt.
  3. Poke a couple of holes with a knife and wrap them in foil, individually.
  4. Place on a baking sheet and bake approximately one hour depending on size.
  5. While the potatoes are baking, chop the chicken fingers into bite-sized pieces.
  6. When the potatoes are done, cut them in half. Carefully scoop out most of the potato, being cautious not to break the skins. Cut each half again so that you end up with 4 quarters per potato. Place the skins onto a baking sheet.
  7. Fill the potatoes with chicken and sprinkle the cheese on top. Top each potato with bacon bits and place back on the baking sheet back in the oven and bake for about 15 minutes.
  8. Once the cheese is melted and golden remove the skins from the oven and drizzle with ranch dressing and diced green onions. Serve immediately.

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