Crack Chicken Stuffed Baked Potatoes
Crack Chicken Stuffed Baked Potatoes are a rich, comforting dish that blends creamy chicken, bacon, and cheese into baked potatoes. They're a crowd-pleasing meal perfect for indulgent nights or gatherings, with plenty of room for customization.
Ingredients
- 4 pounds of large russet potatoes about 4-6 potatoes
- 1 pound of boneless skinless chicken breasts (2-3 breasts)
- 1 tablespoon of ranch seasoning mix
- 4 ounces of block cream cheese
- 3 slices of cooked bacon diced or crumbled
- 1 cup of freshly grated sharp cheddar cheese
- Optional toppings: additional bacon chopped chives, a drizzle of ranch dressing, or blue cheese crumbles
Instructions
Crack Chicken
- Place the chicken into the slow cooker and sprinkle with ranch seasoning mix. Lay a block of cream cheese on top of the chicken. Cover the slow cooker and cook on HIGH for 2.5-3 hours or on LOW for 4-5 hours.
- Once the chicken is fully cooked, remove the lid and shred the chicken directly in the pot using two forks. Stir in ¾ of the chopped bacon and 1 cup of shredded cheddar cheese.
Baked Potatoes
- While the chicken cooks, prepare your baked potatoes using your preferred method (oven or microwave).
- Oven (45-60 minutes + cooling time): Preheat your oven to 425°F. Wash and dry the potatoes thoroughly, then rub them lightly with olive oil and season with salt and pepper. Place them on a foil-lined baking sheet. Bake for 45 minutes to 1 hour or until the potatoes are fork-tender. Alternatively, you can skip the oil and seasoning and place the potatoes directly on the center rack of the oven. Once done, set the potatoes aside to cool for 5-10 minutes.
- Microwave (7 minutes + cooling time): Wash and dry the potatoes. Place them on a microwave-safe plate and microwave on high for 7 minutes, flipping them halfway through. Continue microwaving in 1-minute increments until the potatoes are fork-tender. Let them rest for 5-10 minutes after cooking.
Assembly
- Line a baking sheet with foil and preheat your oven’s broiler.
- Place the baked potatoes on the prepared sheet. Using a small, sharp knife, carefully make a slit lengthwise across the top of each potato, being careful not to cut all the way through. Gently squeeze the ends of each potato to open them as much as possible without splitting them completely.
- Fluff the potato flesh with a fork and season with salt and pepper. Add a small pat of butter to each potato, then stuff them with the crack chicken mixture. Top each potato with 1 tablespoon of shredded cheddar cheese and sprinkle with crumbled bacon.
- Broil the potatoes for about 5 minutes, or until the cheese has melted and become bubbly. Keep an eye on them to ensure they don’t burn. Remove from the oven and allow them to rest for 5 minutes before serving.
- Garnish with fresh minced chives and drizzle with ranch dressing. Serve warm.
Notes
This recipe is best enjoyed fresh. However, if you have leftover assembled potatoes, wrap them in foil and store them in an airtight container in the fridge for up to 2 days. When ready to eat, simply reheat them in the oven.
The serving amounts in this recipe are approximate. Since potatoes can vary in size, buy according to how many people you plan to serve. About 3 pounds of potatoes should be enough for 5-6 people. For the best results, choose potatoes that are similar in size.
This dish works wonderfully with leftover shredded chicken! You can skip the slow cooker and simply heat the shredded chicken on the stovetop with the other ingredients until warm, then use it to top the baked potatoes.
If you're using a large number of potatoes, you might have leftover chicken. Store any extra chicken in an airtight container in the fridge for up to 4 days. You can reheat it in the microwave or in a saucepan when you're ready to use it.