Chipotle Chicken & Bacon Spud (McAlister’s Deli Copycat)
This Chipotle Chicken and Bacon Spud is a copycat of the McAlister’s Deli favorite that you can make and customize right at home!. Like the original it features a fluffy baked potato piled high with chicken, bacon, melted cheese, and smoky chipotle ranch.
If you’ve ever ordered the Chipotle Chicken and Bacon Spud from McAlister’s Deli, you know it’s not just another loaded baked potato.
No, this is like the ultimate supreme ruler of all other loaded baked potatoes in the land.
It’s absolute stuffed full of juicy chicken, crispy bacon, melty cheese, and a smoky chipotle ranch.
So not only do you get a loaded baked potato situation but it adds the classic bacon cheddar ranch chicken to the mix.
You just can’t that in terms of flavor and comfort!
And you can make this right in your own kitchen so can customize until your heart’s content and pile on as many toppings as you like.
Ingredients
To make this you’ll need:
- Potatoes– Large russet potatoes. Wash and dry them.
- Olive oil and salt– To rub into the skin of the potatoes before you bake them.
- Chicken– A 16 ounce package of grilled chicken strips, warmed. You could also substitute rotisserie chicken or leftover grilled chicken.
- Bacon bits– A full 16 ounces of them. Use the bags of real bacon pieces. You can substitute crisply cooked, crumbled bacon if you prefer.
- Cheese– Shredded colby jack
- Butter
- Green onions– Thinly sliced.
- Chipotle ranch dressing– Your favorite brand.
- Avocado– Diced. This is optional.
How to Make
Making a homemade version of McAlister’s Chipotle Chicken and Bacon Spud is so easy!
Start by poking holes evenly all over each potato with a sturdy fork.
Rub the potatoes with a bit of olive oil to coat the skin, and then lightly salt them.
Bake the prepared potatoes directly on the oven rack at 350° for 60-75 minutes or until the potatoes are soft inside but the skin is crispy.
Carefully take the hot potatoes out of the oven and let them cool on a clean cutting board.
When they are cool enough to handle, split the potatoes open down the centers.
Add some of the butter to each one.
Then layer chicken strips, bacon, cheese, and avocado evenly on each baked potato.
Finish them with a drizzle of chipotle ranch dressing and a sprinkle of the chopped green onions.
Serve them warm and enjoy!
Storing Leftovers
For the best results, store the baked potatoes and toppings separately in airtight containers in the refrigerator for up to 4 days.
When you’re ready to enjoy them again, reheat the potato in a 350°F oven for 15 to 20 minutes or microwave it until heated through.
Warm the chicken separately, then top the potato with the chicken, bacon, cheese, and chipotle ranch just before serving.
If the potato is already fully assembled, you can still refrigerate it in an airtight container for up to 4 days.
Just reheat it in the microwave or oven until hot, then add a fresh drizzle of chipotle ranch after reheating.
Tips and Tricks
- The baked potatoes are done when they feel soft if you give them a gentle squeeze.
- Make sure to give the potatoes enough time to cool after you bake them before you assemble the spuds to keep yourself from getting burned or scalded.
- The beauty of these is that you can customize them by adding more or less of any one ingredient to suit your tastes.
Other Loaded Baked Potato Recipes
This copycat Chipotle Chicken and Bacon Spud recipe is a delicious at home version of the McAlister’s Deli classic.
Make it and enjoy!
Looking for another loaded baked potato recipe?
Try these:
- Loaded Baked Potato Casserole
- Loaded Hashbrown Casserole
- Smoked Twice Baked Loaded Potatoes
- Loaded Baked Potato Salad
If you’ve tried this CHIPOTLE CHICKEN AND BACON SPUD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chipotle Chicken & Bacon Spud (McAlister’s Deli Copycat)
Ingredients
- 4 large russet potatoes washed & dried
- 1 16 oz pkg refrigerated grilled chicken strips warmed
- 2 8 oz bags real bacon pieces
- 1 heaping cup shredded colby jack cheese
- 2 tbsp butter
- 3-4 green onions thinly sliced
- 1/2 cup chipotle ranch dressing
- diced avocado optional
Instructions
- Using a sturdy fork, poke holes evenly out all over and around each potatoes.4 large russet potatoes
- Rub each potato with a bit of olive oil to coat the skin, then lightly salt them.
- Place the prepared potatoes directly on your oven rack and bake at 350° for 60-75 minutes, just until they're very soft when gently squeezed and the skin is crispy. Be careful as the potatoes will be HOT.
- Carefully remove the hot potatoes from the oven, transfer them to a clean cutting board, and let them cool significantly.
- Split the potatoes open, then add some of the butter to each one.2 tbsp butter
- Top each potato evenly with the chicken strips, bacon, cheese, green onions, and avocado (if using). Finish them with a drizzle of chipotle ranch dressing.1 16 oz pkg refrigerated grilled chicken strips, 2 8 oz bags real bacon pieces, 1 heaping cup shredded colby jack cheese, 3-4 green onions, diced avocado, 1/2 cup chipotle ranch dressing
- Serve warm and enjoy!
Notes
- The baked potatoes are done when they feel soft if you give them a gentle squeeze.
- Make sure to give the potatoes enough time to cool after you bake them before you assemble the spuds to keep yourself from getting burned or scalded.
- The beauty of these is that you can customize them by adding more or less of any one ingredient to suit your tastes.
Nutrition
