Crack Chicken Stuffed Potatoes (Print Version)
# Ingredients:
→ For the Chicken Filling
01 -
1 pound boneless skinless chicken breasts (2–3 breasts)
02 -
1 tablespoon ranch seasoning mix
03 -
4 ounces block cream cheese
04 -
3 slices cooked bacon, diced or crumbled
05 -
1 cup freshly grated sharp cheddar cheese
→ For the Baked Potatoes
06 -
4 pounds large russet potatoes (4–6 potatoes)
07 -
Olive oil, for rubbing
08 -
Salt and pepper, to taste
09 -
Butter, optional for fluffing
→ For Topping (Optional)
10 -
Extra crumbled bacon
11 -
Chopped fresh chives
12 -
Ranch dressing drizzle
13 -
Blue cheese crumbles
# Instructions:
01 -
Place the chicken breasts in a slow cooker and sprinkle with ranch seasoning mix. Add the block of cream cheese on top of the chicken. Cover and cook on HIGH for 2.5–3 hours or LOW for 4–5 hours. Once cooked, shred the chicken using two forks directly in the slow cooker. Stir in ¾ of the bacon and all of the cheddar cheese until well combined.
02 -
Preheat oven to 425°F. Wash and dry the potatoes. Rub with olive oil, season with salt and pepper, and place on a foil-lined baking sheet. Bake for 45–60 minutes until fork-tender. Let rest 5–10 minutes before handling.
03 -
Wash and dry potatoes. Microwave on a microwave-safe plate for 7 minutes, turning halfway. Continue in 1-minute increments if needed until tender. Let rest 5–10 minutes.
04 -
Preheat your oven’s broiler and line a baking sheet with foil. Slice the top of each potato and gently squeeze the ends to open. Fluff the insides with a fork, season with salt and pepper, and add butter if desired. Stuff each potato generously with the crack chicken mixture. Top with about 1 tablespoon of shredded cheddar and a few bacon crumbles.
05 -
Broil for 5 minutes, or until the cheese is melted and bubbly. Watch carefully to avoid burning. Let the potatoes rest for 5 minutes before serving. Garnish with chives, extra bacon, and a drizzle of ranch dressing, if desired.
# Notes:
01 -
Best served fresh. Leftovers can be wrapped in foil and refrigerated for up to 2 days. You can substitute with pre-cooked shredded chicken—just warm and mix in a skillet with other filling ingredients. Extra chicken filling can be stored in an airtight container in the fridge for up to 4 days.