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Crack Chicken Stuffed Baked Potatoes

Crack Chicken Stuffed Baked Potatoes

Crack Chicken Stuffed Baked Potatoes feature creamy cheddar, bacon, and ranch chicken stuffed into fluffy baked potatoes for a delicious meal.
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Prep Time 15 minutes
Cook Time 3 hours
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course main dish
Cuisine American
Servings 6 potatoes
Calories 414 kcal

Equipment

  • Slow Cooker
  • Oven
  • Microwave
  • baking sheet
  • knife

Ingredients
  

Potatoes and Chicken

  • 4 pounds Large Russet Potatoes 4-6 potatoes
  • 1 pound Boneless skinless chicken breast (2-3 breasts)
  • 1 tablespoon Ranch seasoning mix
  • 4 ounces Block cream cheese
  • 3 slices Cooked bacon diced or crumbled
  • 1 cup Freshly grated Sharp Cheddar Cheese

Toppings

  • Extra bacon optional for topping
  • Chopped chives optional for topping
  • Ranch dressing drizzle optional for topping
  • Blue cheese crumbles optional for topping

Instructions
 

Crack Chicken

  • Add chicken to the slow cooker and sprinkle with Ranch seasoning mix. Place a block of cream cheese on top of the chicken. Cover and cook on HIGH for 2.5-3 hours or LOW for about 4-5 hours.
  • When the chicken is done cooking, remove the lid and shred the chicken right in the pot using two forks. Stir in the ¾ of the chopped bacon and 1 cup of shredded cheddar.

Baked Potatoes

  • Prepare baked potatoes using either the oven or microwave method.
  • Oven: Preheat oven to 425℉, wash and dry potatoes, rub with olive oil, season with salt and pepper, and bake for 45-60 minutes until fork-tender. Set aside to cool.
  • Microwave: Wash and dry potatoes, place on a microwave-safe plate, microwave for 7 minutes, turning halfway, and continue in 1-minute increments until fork-tender. Set aside to cool.

Assembly

  • Line a baking sheet with foil and preheat the broiler.
  • Arrange potatoes on the baking sheet. Make a slit lengthwise across each potato without cutting fully in half. Squeeze the ends to open the potatoes.
  • Fluff the flesh with a fork, season with salt and pepper, add butter, and stuff with the chicken mixture. Top with cheddar and bacon bits.
  • Broil for 5 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.
  • Garnish with chives and drizzle with Ranch before serving warm.

Notes

The recipe is best enjoyed fresh. Wrap leftover assembled potatoes in foil and store in the fridge for up to 2 days. Serve with similarly sized potatoes for even cooking.

Nutrition

Serving: 1potatoCalories: 414kcalCarbohydrates: 44gProtein: 30gFat: 13gSaturated Fat: 6gCholesterol: 78mgSodium: 609mgPotassium: 1318mgFiber: 3gSugar: 3gVitamin A: 221IUVitamin C: 14mgCalcium: 235mgIron: 2mg
Keyword Chicken Recipe, Comfort Food, Crack Chicken, easy dinner, stuffed baked potatoes
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