Crack Chicken Stuffed Baked Potatoes
These creamy and indulgent Crack Chicken Stuffed Baked Potatoes are loaded with tender, ranch-seasoned shredded chicken, melty cheddar cheese, crispy bacon, and fluffy potato. Finished with a golden broil and optional toppings like chives or ranch dressing, they're a hearty all-in-one comfort meal that's perfect for weeknight dinners or casual get-togethers.
Servings: 6
Calories: 414kcal
Ingredients
For the Chicken Filling:
- 1 pound boneless skinless chicken breasts (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
For the Baked Potatoes:
- 4 pounds large russet potatoes 4–6 potatoes
- Olive oil for rubbing (optional)
- Salt and pepper to taste
- Butter optional, for fluffing
For Topping (Optional):
- Extra crumbled bacon
- Chopped fresh chives
- Ranch dressing drizzle
- Blue cheese crumbles
Instructions
Prepare the Crack Chicken:
- Place the chicken breasts in a slow cooker. Sprinkle ranch seasoning over the top.
- Add the block of cream cheese on top of the chicken.
- Cover and cook on HIGH for 2.5–3 hours or on LOW for 4–5 hours.
- Once cooked, shred the chicken in the slow cooker using two forks.
- Stir in ¾ of the crumbled bacon and the cheddar cheese until everything is well combined.
Bake the Potatoes:
- Oven Method: 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, or until fork-tender. Let rest 5–10 minutes before handling.
- Microwave Method: Wash and dry the potatoes. Microwave on a microwave-safe plate for 7 minutes, turning halfway through. Continue in 1-minute increments until fork-tender. Let rest 5–10 minutes.
Assemble the Stuffed Potatoes:
- Preheat your oven’s broiler and line a baking sheet with foil.
- Cut a slit across the top of each potato and gently squeeze the ends to open them up.
- Fluff the insides with a fork, season with salt and pepper, and optionally add a small pat of butter.
- Generously stuff each potato with the crack chicken mixture.
- Top with about 1 tablespoon of shredded cheddar and a few crumbles of bacon.
Broil and Serve:
- Broil the stuffed potatoes for about 5 minutes, or until the cheese on top is melted and bubbly. Watch closely to avoid burning.
- Let the potatoes rest for 5 minutes after broiling.
- Garnish with chopped chives, extra bacon, and a drizzle of ranch dressing if desired. Serve warm.
Notes
Best served fresh, but leftovers can be wrapped in foil and refrigerated for up to 2 days.
A great way to use up leftover shredded chicken—simply mix filling ingredients in a skillet until warm.
Extra chicken filling can be stored in an airtight container in the fridge for up to 4 days.