For Potatoes:
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6 russet potatoes, scrubbed
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2 tbsp olive oil
For toppings bar:
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1 (12 oz) steam-in-bag spinach
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6 tbsp light sour cream, divided
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1 1/2 cups chopped rotisserie chicken
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2 tbsp ranch dressing
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1 avocado, peeled, pitted, and diced
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1/2 cup fresh mild salsa
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4 strips cooked bacon
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1 cup canned chili with beans, heated
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3/4 cup shredded cheddar cheese
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1 (6 oz) jar marinated artichoke hearts, drained and chopped
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1/2 cup diced rainbow bell peppers
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Chopped chives (optional)
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Parmesan cheese (optional)
Steps
1
Preheat oven to 425°F. Add potatoes to a rimmed sheet pan. Coat with oil and season with salt and pepper. Bake until potatoes are fork-tender, 50 to 60 minutes.
2
When potatoes are almost done, begin assembling the toppings bar. Heat spinach according to package directions. Drain and add to a small bowl with 2 tablespoons sour cream. In another small bowl, combine chicken and ranch dressing. Place remaining toppings in small bowls.
3
Cut slits in tops of potatoes and garnish with toppings. If needed, return to sheet pan to heat, 5 minutes.
