Ranch Chicken and Vegetable Loaded Baked Potatoes

By McLean

Ingredients

• 4 good-sized baking potatoes
• 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large zucchini cut into bite-sized pieces
• 1 large yellow squash, cut into bite-sized pieces
• 1/2 teaspoon seasoned salt
• 1 tablespoon olive oil
• 1 tablespoons flour
• 1 cup chicken broth
• 2 tablespoons Ranch seasoning mix
• 2 tablespoons milk
• 2 tablespoons cream cheese
• Kosher salt to taste

Preparation

Step 1

Wash potatoes, scrubbing them we'll, and prick them all over with a fork. Place them on a microwave-safe plate, cover with a damp paper towel, and microwave for 8-12 minutes, turning once. Potatoes are done when a knife or fork glides easily to the center when poked.

While potatoes cook, spray a large skillet with cooking spray and heat over medium-high heat. Add chicken, and sprinkle lightly with seasoned salt. Stir fry until chicken is most cooked, and add chopped vegetables Sprinkle a little more seasoned salt over the vegetables, and sir fry for about two minutes longer. Transfer chicken and veggies to a clean bowl and set aside.

In small skillet over same heat, whisk together olive oil and flour until sooth. Stir in chicken broth about 1/4 cup at a time, whisking constantly until smooth before adding more.

Reduce heat to medium and whisk in ranch mix and milk until ranch powder is completely dissolved. Add cream cheese, and continue stirring until cheese is melted. Stir vegetables and chicken into space and cook for 3 to 5 minutes until heated through.

Meanwhile, cut a "+" in the top of each potato and press the corners inward to open up the potato. Fluff the interior of the cooked potato with a fork, and sprinkle with a little salt. Spoon ranch chicken and vegetables over each potato, and serve.