Wild West Baker Recipe

preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub russet potatoes, pierce each several times with a fork. Rub each potato with 2 tbs olive oil (reserve none) and sprinkle evenly with 1 tsp kosher salt and 1 tsp black pepper. Place directly on an oven rack or on a baking sheet and bake for 45–60 minutes until skins are crisp and interiors are tender when pierced with a skewer.

split and fluff

When potatoes are done, remove from oven and let cool 5 minutes. Slice each potato lengthwise about three-quarters through and press ends to open. Add 1/2 tbs butter to each potato and gently fluff the interior with a fork to create a slightly mashed bed for toppings.

prep chicken

While potatoes bake, cut each chicken breast into bite-size strips or 1/2–3/4-inch cubes. Season with a pinch of the 0.75 tsp salt left over from the chicken seasoning, or use a light sprinkle of salt and pepper. Pour 3 tbs buttermilk over the pieces and let sit 10 minutes to tenderize.

make breading

In a shallow bowl combine 3 tbs all-purpose flour, 1 tbs cornstarch, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper and 3/4 tsp salt. Toss the chicken pieces in the flour mixture so each piece is well coated, pressing flour onto the surface.

fry chicken

Heat 1 cup vegetable oil in a deep skillet over medium-high heat to about 350°F (175°C). Fry chicken in batches so pieces aren’t crowded, 3–4 minutes per side or until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper-towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) if needed.

cook bacon

While frying chicken or after, cook 6 slices of bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to paper towels and when cool, chop into bite-size pieces.

assemble toppings on potatoes

Open each baked potato and evenly divide shredded cheddar cheese among them (about 3/8 cup per potato). Top the cheese with a generous portion of the crispy chicken pieces (divide equally), then sprinkle chopped bacon over the chicken. Drizzle about 1–2 tbs barbecue sauce per potato (adjust to taste). Spoon ranch dressing over each potato (about 2 tbs each).

melt cheese

Place the assembled potatoes on a baking sheet and return to the oven at 425°F (220°C) for 3–5 minutes, just until cheese melts and toppings are warmed through.

Remove potatoes from oven. Dot remaining 1/2 tbs butter across the finished potatoes if desired and add a spoonful (about 1 tbs) of sour cream to each if using. Sprinkle sliced scallions, chopped cilantro (optional), and the remaining 1/4 tsp freshly ground black pepper over the top. Serve immediately with extra BBQ and ranch on the side.