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Crack Chicken Stuffed Baked Potatoes

Crack Chicken Stuffed Baked Potatoes

Crack Chicken Stuffed Baked Potatoes are a comforting and indulgent meal that combines creamy chicken filling with fluffy baked potatoes. Easy to make and customizable, they're perfect for any occasion and sure to please everyone at the table.
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Prep Time 15 minutes
Total Time 1 hour 30 minutes
Servings 6

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: extra bacon chopped chives, a drizzle of ranch dressing, blue cheese crumbles

Instructions
 

Crack Chicken

  • Begin by placing the chicken in the slow cooker and sprinkle it with the ranch seasoning mix. Next, position a block of cream cheese on top of the chicken. Cover the slow cooker and cook on HIGH for 2.5 to 3 hours, or on LOW for approximately 4 to 5 hours. Once the chicken is fully cooked, remove the lid and shred the chicken directly in the pot using two forks. Stir in three-quarters of the chopped bacon and 1 cup of shredded cheddar cheese.

Baked Potatoes

  • While the chicken cooks, prepare the baked potatoes using your preferred method, whether that’s in the oven or microwave.
  • Oven (45-60 minutes + cooling time): Preheat the oven to 425℉. Wash the potatoes and dry them completely, then rub them lightly with olive oil and season with salt and pepper. Place them on a foil-lined baking sheet and 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 your oven. Once baked, set them aside to cool for 5 to 10 minutes.
  • Microwave (7 minutes + cooling time): Wash the potatoes and dry them thoroughly. Arrange them on a microwave-safe plate and microwave on full power for 7 minutes, turning them over halfway through. Continue microwaving in 1-minute increments as needed until the potatoes are fork-tender. Let them rest for 5 to 10 minutes.

Assembly

  • Line a baking sheet with foil and preheat your oven's broiler. Arrange the baked potatoes on the baking sheet. Using a small, sharp knife, make a slit lengthwise across the top of each potato, being careful not to cut them in half completely. Gently squeeze the ends to open the potatoes as much as possible without splitting them apart.
  • Fluff the flesh of each potato gently with a fork and season with salt and pepper. Add a small pat of butter to moisten the potato, then stuff each one with the chicken mixture. Top each potato with 1 tablespoon of shredded cheddar cheese and a few bits of crumbled bacon. Broil the potatoes for about 5 minutes, or until the cheese is melted and bubbly, keeping a close eye to prevent burning. Remove them from the oven and let them rest for 5 minutes before serving.
  • Garnish with freshly minced chives and a drizzle of ranch dressing. Serve warm.

Notes

The recipe is best enjoyed fresh. If you have any 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, reheat them in the oven.
The serving amounts in this recipe are approximate, as potatoes vary in size. Purchase according to how many people you need to feed; typically, 3 pounds should serve about 5 to 6 people. For optimal results, choose potatoes that are similar in size.
This recipe is also excellent for using up leftover shredded chicken! You can skip the slow cooker step and simply mix the shredded chicken with the other ingredients on the stovetop until warmed through, then spoon it over the baked potatoes.
Depending on the number of potatoes used, you may have leftover chicken. Store any extra chicken in an airtight container in the fridge for up to 4 days. Reheat it in the microwave or in a saucepan.