Crack Chicken Stuffed Baked Potatoes Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Crack Chicken Stuffed Baked Potatoes load fluffy russet jackets with creamy ranch chicken, cheddar, and green onions for addictive comfort food minus the bacon.

Ready in 90 minutes, they serve 6 with crispy skins and molten cheese pull.

Why This Recipe Works

Slow-cooker chicken stays shreddable tender absorbing ranch flavors. Cream cheese creates luxurious sauce without graininess. Potatoes bake fork-tender while skins crisp perfectly. Broiling melts cheese into golden bubbles. Ranch seasoning delivers signature “crack” addictiveness.

Ingredients & Prep

Potatoes:

• 6 large russet potatoes
• Olive oil + salt

Crack Chicken:

• 1 lb boneless chicken breasts
• 8 oz cream cheese
• 1 oz ranch seasoning packet
• 1½ cups shredded cheddar
• 3 green onions, sliced
• Optional: sour cream dollop

Step-by-Step Instructions

1. Preheat 425°F. Rub potatoes oil + salt; bake 60-75 minutes fork-tender.
2. Slow cook chicken, cream cheese, ranch seasoning HIGH 3 hours. Shred chicken.
3. Stir 1 cup cheddar into chicken until melted creamy.
4. Slice potatoes lengthwise; fluff insides with fork. Season salt/pepper.
5. Stuff generously with crack chicken. Top remaining cheese.
6. Broil 3-5 minutes until bubbly golden. Garnish green onions.

Flavor Variations

Storage Tips

Fridge 3 days; reheat 375°F 20 minutes.

FAQs

Dry chicken?
Don’t over-shred; retain sauce.

Soggy skins?
Bake longer; broil skins crisp.

No slow cooker?
Poach chicken; blend sauce stovetop.

Conclusion

Crack Chicken Stuffed Baked Potatoes addictive-hugs comfort loaded perfection.

Crack Chicken Stuffed Baked Potatoes Recipe

Print Recipe

Crack Chicken Stuffed Baked Potatoes feature fluffy russet potatoes loaded with creamy ranch-seasoned shredded chicken, melted cheddar cheese, crispy bacon crumbles, and cream cheese for addictive comfort food. Perfect for game day, family dinners, or using up leftover chicken.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 3 hours
• Total Time: 3 hours 30 mins
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Oven/Slow Cooker
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 large russet baking potatoes (about 4 lbs total)
• 1 lb boneless skinless chicken breasts
• 1 tbsp ranch seasoning mix (or ½ packet)
• 4 oz cream cheese, softened
• 6 slices bacon, cooked and crumbled
• 1½ cups shredded sharp cheddar cheese, divided
• 2 tbsp unsalted butter
• Salt and black pepper to taste
• Optional toppings:
• Chopped chives or green onions
• Ranch dressing drizzle
• Extra bacon crumbles

Instructions

• 1. Preheat oven to 425°F. Wash and dry potatoes thoroughly. Pierce each potato several times with a fork. Rub with olive oil, sprinkle generously with salt, and place directly on oven rack (with baking sheet below to catch drips). Bake 45-60 minutes until fork-tender.
• 2. Meanwhile, add chicken breasts, ranch seasoning, and cream cheese to a slow cooker. Cook on HIGH 2½-3 hours or LOW 4-5 hours until chicken shreds easily. Shred chicken in the pot, stir in 1 cup cheddar cheese and ¾ of the crumbled bacon. Keep warm.
• 3. Remove baked potatoes from oven. Let cool 5 minutes. Slice lengthwise down the center, squeeze ends to open, and fluff potato flesh with a fork. Season with salt, pepper, and a small pat of butter.
• 4. Fill each potato generously with crack chicken mixture. Top with remaining cheddar cheese and bacon crumbles.
• 5. Switch oven to broil. Place stuffed potatoes on a foil-lined baking sheet. Broil 3-5 minutes until cheese melts and bubbles. Watch closely to prevent burning.
• 6. Garnish with chives and ranch dressing. Serve immediately.

Notes

• Use large russet potatoes (10-12 oz each) for perfect potato-to-filling ratio.
• Freshly shredded cheddar melts better than pre-shredded (no anti-caking agents).
• Slow cooker makes chicken juicy and flavorful; stovetop leftover chicken works too.
• Make crack chicken ahead and refrigerate up to 4 days; reheat before stuffing.
• Microwave potatoes 10-12 minutes if short on time (pierce first, no oil needed).

Nutrition

• Serving Size: 1 stuffed potato
• Calories: 620
• Sugar: 3g
• Sodium: 1250mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 0.5g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 42g
• Cholesterol: 140mg

Keywords: crack chicken stuffed potatoes, ranch chicken baked potatoes, bacon cheddar stuffed potatoes