Crack Chicken Stuffed Baked Potatoes

4.70 from 43 votes

Crack Chicken Stuffed Baked Potatoes pair creamy cheddar, bacon and ranch chicken and a fluffy baked potato into one delicious meal.

Prep Time15

Cook Time3

Cool10

Total Time1 30

Course: Lunch or Dinner

Cuisine: American

Servings: servings

4 pounds Large Russet Potatoes 4-6 potatoes
1 pound Boneless skinless chicken breast (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
Optional, for topping: Extra bacon, chopped chives, Ranch dressing drizzle, blue cheese crumbles

Add chicken to the slow cooker and sprinkle with Ranch seasoning mix. Place a block of cream cheese on top of the chicken. Cover and cook on HIGH for 2.5-3 hours or LOW for about 4-5 hours.
When the chicken is done cooking, remove the lid and shred the chicken right in the pot using two forks. Stir in the ¾ of the chopped bacon and 1 cup of shredded cheddar.

Meanwhile, prepare baked potatoes using your preferred method (oven or microwave).
Oven (45-60 minutes + cooling time): Preheat oven to 425℉. Wash potatoes and dry completely, then rub lightly with olive oil and season with salt and pepper. Place on a foil-lined baking sheet. Bake for 45 minutes to 1 hour, or until potatoes are fork-tender. You could also skip the oil and seasoning and place directly on the center rack of your oven. Set aside until cool enough to handle. Set aside to rest for 5-10 minutes.
Microwave (7 minutes + cooling time): Wash potatoes and dry completely. Place on a microwave-safe plate and microwave for 7 minutes on full power, turning over once about halfway through. Continue microwaving in 1-minute increments as needed until fork-tender. Set aside to rest for 5-10 minutes.

Line a baking sheet with foil and preheat your oven's broiler.
Arrange potatoes on the baking sheet. Using a small, sharp knife, make a slit lengthwise across the top of each potato, careful not to cut the potato completely in half. Squeeze the ends gently to open the potatoes as much as possible without them falling all the way open.
Fluff the flesh gently with a fork and season with salt and pepper. Add a small pat of butter to moisten the potato, then stuff with the chicken mixture. Top each potato with 1 tablespoon of shredded cheddar and a few bits of crumbled bacon.
Broil potatoes for 5 minutes or until the cheese is melted and bubbly. Watch closely so they don't scorch. Remove from the oven and rest for 5 minutes before serving.
Garnish with fresh minced chives and a drizzle of Ranch dressing. Serve warm.

The recipe is best enjoyed fresh. If you happen to have leftover assembled potatoes, wrap in foil and store in an airtight container in the fridge for up to 2 days. Wrap in foil and reheat in the oven.
Serving amounts in this recipe are approximate. Potatoes vary in size, so purchase according to how many people you need to feed. 3 pounds should feed about 5-6 people. For best results, select potatoes that are similar in size.
This recipe works great with leftover shredded chicken! Eliminate the need for a slow cooker and just mix the shredded chicken in with the other ingredients on the stovetop just until warm, then top baked potatoes.
Depending on how many potatoes you are using, you may end up with leftover chicken. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a saucepan.

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