Chicken Bacon Ranch Twice Baked Potatoes

 What’s better than chicken, bacon, and ranch? When it comes with a baked potato! Try out this tasty recipe from Bear Mountain ambassador Kristopher French of @GirlDadBBQ.

Prep Time: 10 minutes

Cook Time: 1 ½- 2 hours

Ingredients:

• 4 large russet potatoes
• 6 Boneless/skinless chicken thighs
• 6 slices of thick cut bacon
• ¾ cup sour cream
• ½ cup milk
• 4 tbsp butter (melted)
• 1 cup shredded cheddar cheese, divided
• 8 green onions, sliced, divided
• Dry ranch powder
• BBQ rub
• Bear Mountain Maple Bourbon Pecan pellets, available exclusively at Walmart

Instructions:

1. Preheat your pellet grill or smoker to 350° and add Bear Mountain Maple Bourbon Pecan pellets.
2. Place the potatoes on your grill or smoker until tender, (about 1 hour) depending on the size of your potatoes.
3. Cook the bacon and chop into small pieces. Place to the side for future use.
4. Season and cook chicken until the internal temp reaches 165°. Rest for five minutes.
5. Slice the potatoes in half lengthwise and scoop the flesh into a large bowl, reserving the skins.
6. Slice the chicken into small pieces and add to the bowl.
7. Add sour cream, milk, butter, more ranch seasoning, 1/2 cup of cheese, and 1/2 of the green onions to the bowl. Mix by hand or with a hand mixer until well blended.
8. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions, and bacon.
9. Return potatoes to the grill or smoker and continue baking until the cheese is melted, about 15 minutes.
10. Serve and enjoy!