Crack Chicken Stuffed Baked Potatoes (Print Version)
Tender baked potatoes packed with creamy chicken, cheddar, and bacon, finished with ranch and chives.
# Ingredients:
→ Main Ingredients
01 -
4 pounds large russet potatoes (4-6 potatoes)
02 -
1 pound boneless skinless chicken breast (2-3 breasts)
03 -
1 tablespoon ranch seasoning mix
04 -
4 ounces block cream cheese
05 -
3 slices cooked bacon, diced or crumbled
06 -
1 cup freshly grated sharp cheddar cheese
→ Optional Toppings
07 -
Extra bacon
08 -
Chopped chives
09 -
Ranch dressing drizzle
10 -
Blue cheese crumbles
# Steps:
01 -
Add chicken to the slow cooker and sprinkle with ranch seasoning mix. Place 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. When done, remove the lid and shred the chicken in the pot using two forks. Stir in ¾ of the chopped bacon and 1 cup of shredded cheddar cheese.
02 -
Preheat oven to 425°F. Wash potatoes and dry completely, then rub lightly with olive oil and season with salt and pepper. Place on a foil-lined baking sheet and bake for 45-60 minutes, or until fork-tender. Alternatively, you can skip the oil and seasoning and place directly on the center rack. Set aside to cool for 5-10 minutes.
03 -
Wash potatoes and dry completely. Place on a microwave-safe plate and microwave for 7 minutes on full power, turning over once halfway through. Continue microwaving in 1-minute increments as needed until fork-tender. Set aside to cool for 5-10 minutes.
04 -
Preheat broiler and line a baking sheet with foil. Arrange potatoes on the sheet and make a lengthwise slit across the top of each potato, avoiding cutting them in half. Squeeze ends gently to open them without breaking. Fluff the potato flesh with a fork, season with salt and pepper, and add a small pat of butter. Stuff each potato with the chicken mixture, then top with 1 tablespoon of shredded cheddar and a few bits of crumbled bacon.
05 -
Broil the stuffed potatoes for 5 minutes or until the cheese is melted and bubbly. Watch carefully to avoid scorching. Remove from the oven and let rest for 5 minutes. Garnish with minced chives and a drizzle of ranch dressing. Serve warm.
# Helpful Notes:
01 -
For best results, use freshly grated cheddar cheese as it melts more evenly compared to pre-shredded cheese.