BBQ Chicken, Bacon, Ranch Potatoes

Indulgent Flavors with a Healthy Twist

If you have been reading along with me (either this post or this post), then you know that I love BBQ sauce! I pretty much have to since I was born and raised in Texas, and because of that, baked or grilled BBQ chicken is a staple. A delicious staple. And even more delicious when you combine sweet and tangy BBQ chicken with crispy, salty bacon and cool, creamy ranch. Did I mention it was all dairy free and refined sugar free? Oh, and made in one pan, then stuffed inside a hot baked potato for minimal mess?! It just gets better and better! Flavors so delicious and indulgent, you wouldn’t know it was paleo and Whole30 compliant. Let’s get to the recipe, shall we?

BBQ Chicken, Bacon, Ranch Potatoes

Serves 4

Ingredients:

• 4 large russet or sweet potatoes
• 2 lbs of chicken (if you have leftover meat from my Roasted Chicken with Carrots this would be the perfect use for it!)
• 3/4 cup of compliant BBQ sauce (here is mine, and here is my favorite store bought brand)
• 4 slices of compliant bacon
• 1/2 of a red onion, thinly sliced
• Six to eight mushrooms, sliced
• Ranch dressing (here is mine , and here is my favorite store bought brand)
• 2 cloves of garlic, minced
• 1 tsp salt, divided
• 1 tsp pepper, divided
• 2 tbsp of avocado oil
• Optional toppings:
• • sliced avocado
• • chopped scallions
• • an extra drizzle of BBQ sauce

Directions:

• Preheat oven to 425 F
• Pierce potatoes several times with a fork
• Place in oven to bake for about 45-60 minutes, until easily pierced with a fork
• Meanwhile, season the chicken with salt and pepper (skip the next few steps if using leftover chicken meat)
• Cook the chicken in avocado oil in a large pan, over medium-low heat
• Once cooked through, shred or cube the chicken
• Set aside
• In the same pan, cook bacon until desired crispness
• Set aside on paper towels to drain
• Crumble bacon once cooled
• In the same pan, place the sliced onions and mushrooms, season with remaining salt and pepper
• Cover and cook over low heat until desired tenderness
• Place cubed or shredded chicken back into the pan with the vegetables
• Cover with BBQ sauce, stirring to make sure it’s evenly distributed, and cook until warm
• By now, the potatoes should be done
• Slice them open and fill with BBQ chicken/veggie mixture
• Top with crumbled bacon, a generous helping of ranch, and any other desired toppings
• Leftovers will keep, covered, in the refrigerator for up to a week

For more potato recipes, check out my Taco Stuffed Potatoes with Avocado Chipotle Ranch, Oven Baked Fries, Creamy Whole30 Mashed Potatoes, Mustard Potato Salad, and Roasted Potatoes.

I hope you enjoy this cozy and comforting, healthy, minimal-mess meal! It’s a win-win; happy family with satisfied taste buds and full bellies, and less time cleaning up after dinner! Get out of the kitchen and go relax…and enjoy your pinch of crazy!

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