Description
Crack Chicken Stuffed Baked Potatoes combine tender shredded chicken cooked with ranch seasoning, cream cheese, bacon, and cheddar cheese, all stuffed inside perfectly baked russet potatoes. This hearty, comforting dish offers layers of creamy, cheesy, and savory flavors with optional toppings like chives and ranch drizzle for an irresistible meal.
Ingredients
Scale
Potatoes
- 4 pounds Large Russet Potatoes (4–6 potatoes)
Chicken Mixture
- 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 (Optional)
- Extra bacon, chopped
- Chopped fresh chives
- Ranch dressing drizzle
- Blue cheese crumbles
Instructions
- Prepare Crack Chicken: Place the chicken breasts in a slow cooker. Sprinkle the ranch seasoning mix evenly over the chicken. Place the block of cream cheese on top of the chicken breasts. Cover the slow cooker and cook on HIGH for 2.5-3 hours or LOW for 4-5 hours until the chicken is tender and cooked through.
- Shred Chicken and Mix: Once the chicken is fully cooked, remove the lid and shred the chicken directly in the slow cooker using two forks. Stir in three-quarters of the cooked bacon and all of the shredded cheddar cheese until well combined.
- Prepare Baked Potatoes: Preheat your oven to 425°F (218°C) or prepare your microwave. For oven baking, wash and dry the potatoes, rub lightly with olive oil, and season with salt and pepper. Place on a foil-lined baking sheet and bake for 45-60 minutes until fork-tender. Allow to rest for 5-10 minutes. For microwave baking, wash and dry potatoes, place on microwave-safe plate and cook on high for 7 minutes, turning halfway. Continue in 1-minute increments until fork-tender. Let rest for 5-10 minutes.
- Slice and Fluff Potatoes: Line a baking sheet with foil and preheat the oven broiler. Make a lengthwise slit across the top of each potato without slicing all the way through. Gently squeeze the ends to open the potato. Use a fork to fluff the potato flesh inside, then season with salt and pepper. Add a small pat of butter to moisten the flesh.
- Stuff Potatoes: Spoon the crack chicken mixture generously into each potato, filling the opening. Top each with 1 tablespoon of shredded cheddar cheese and sprinkle the remaining crumbled bacon on top.
- Broil to Finish: Broil the stuffed potatoes for about 5 minutes or until the cheese is melted, bubbly, and beginning to brown. Watch carefully to prevent burning.
- Garnish and Serve: Remove the potatoes from the oven and let them rest for 5 minutes. Garnish with chopped fresh chives, a drizzle of ranch dressing, or blue cheese crumbles if desired. Serve warm and enjoy!
Notes
- You can prepare the baked potatoes ahead of time and reheat them before stuffing and broiling.
- Adjust ranch seasoning to your taste preference; use low sodium if desired.
- For a faster version, cook the chicken on HIGH and bake potatoes in the microwave.
- Leftover crack chicken mixture is great for sandwiches or salads.
- Substitute dairy-free cream cheese and cheese for a dairy-free modification.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker, Baking, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed baked potato
- Calories: 520
- Sugar: 3g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
Keywords: crack chicken, stuffed baked potatoes, ranch chicken, comfort food, slow cooker chicken
