Method
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice the top third of the baguette off lengthwise to create a lid. Hollow out the bottom portion, leaving ½-inch thick walls and base. Reserve the removed bread for dipping.Step 2: In a large bowl, mix softened cream cheese, sour cream, buffalo sauce, ranch dressing, garlic powder, and onion powder until smooth. Stir in shredded chicken, ¾ cup cheddar, ¾ cup mozzarella, and half the bacon.Step 3: Mix melted butter with ½ teaspoon garlic powder. Brush the inside and outside of the hollowed baguette and the lid. Spoon the buffalo chicken filling into the bread boat and pack it gently, mounding slightly.Step 4: Top with remaining cheddar, remaining mozzarella, and the rest of the bacon. Place the filled baguette, the lid, and the torn bread pieces on the baking sheet.Step 5: Bake for 18–22 minutes until cheese is bubbly and golden and the bread is crisp. Rest 5 minutes, garnish with green onions and parsley, then slice into thick pieces and serve with toasted bread chunks.
Notes
Nutrition Facts (per serving): Carbs: 28g | Protein: 22g | Fat: 21g