Jalapeño Popper Chicken Loaded Potato

gluten-free ⓘ

2 meals

From a reel by Rileys Stupid Recipes — watch the original

Ingredients

• 1 large russet potato
• 2 boneless skinless chicken thighs
• 2 oz shredded sharp cheddar
• 4 tbsp whipped cream cheese
• 1/4 cup crumbled bacon
• 1/4 cup diced pickled jalapeño
• BBQ rub for chicken
• Olive oil + salt for potato skin
• Olive oil + salt for potato skin
• drizzle with my healthy ranch

Instructions

1. Pierce holes in the potato, coat with olive oil and salt, and bake at 425°F until tender when pierced with a fork.
2. Season the chicken thighs with BBQ rub and air fry at 400°F for 12 to 13 minutes.
3. Flatten the baked potato and layer the chicken, cheese, cream cheese, bacon, and jalapeños on top.
4. Drizzle with ranch dressing before serving.