Crack Chicken Stuffed Baked Potatoes
These creamy and cheesy Crack Chicken Stuffed Baked Potatoes combine the comfort of fluffy baked potatoes with savory slow-cooked ranch-seasoned chicken, crispy bacon, and sharp cheddar cheese. It’s a hearty, flavor-packed meal perfect for family 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 and sprinkle with ranch seasoning mix.
- Add 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.
- Once cooked, shred the chicken using two forks directly in the slow cooker.
- Stir in ¾ of the bacon and all of the cheddar cheese until 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 until fork-tender. Let rest 5–10 minutes before handling.
- Microwave Method: Wash and dry potatoes. Microwave on a microwave-safe plate for 7 minutes, turning halfway. Continue in 1-minute increments if needed until tender. Let rest 5–10 minutes.
Assemble the Stuffed Potatoes:
- Preheat your oven’s broiler and line a baking sheet with foil.
- Slice the top of each potato and gently squeeze the ends to open.
- Fluff the insides with a fork, season with salt and pepper, and add butter if desired.
- Stuff each potato generously with the crack chicken mixture.
- Top with about 1 tablespoon of shredded cheddar and a few bacon crumbles.
Broil and Serve:
- Broil for 5 minutes, or until the cheese is melted and bubbly. Watch carefully to avoid burning.
- Let the potatoes rest for 5 minutes before serving.
- Garnish with chives, extra bacon, and a drizzle of ranch dressing, if desired.
Notes
Best served fresh. Leftovers can be wrapped in foil and refrigerated for up to 2 days.
You can substitute with pre-cooked shredded chicken—just warm and mix in a skillet with other filling ingredients.
Extra chicken filling can be stored in an airtight container in the fridge for up to 4 days.