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Crack Chicken Stuffed Baked Potatoes Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/crack-chicken-stuffed-baked-potatoes-recipe/