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Crack Chicken Stuffed Baked Potatoes Recipe

Crack Chicken Stuffed Baked Potatoes Recipe
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★★★★★

4.8 from 27 reviews

Crack Chicken Stuffed Baked Potatoes combine tender shredded chicken mixed with cream cheese, ranch seasoning, cheddar cheese, and crispy bacon, all perfectly stuffed into fluffy baked russet potatoes. This hearty, comforting dish is a delicious twist on classic loaded potatoes, ideal for family dinners or satisfying weeknight meals.

Ingredients

Scale

For the Potatoes

  • 4 pounds Large Russet Potatoes (4–6 potatoes)
  • Olive oil for coating
  • Salt and black pepper to taste
  • Butter, small pats for each potato
  • Fresh minced chives for garnish
  • Ranch dressing for drizzling (optional)

For the Crack Chicken Filling

  • 1 pound Boneless skinless chicken breast (2–3 breasts)
  • 1 tablespoon Ranch seasoning mix
  • 4 ounces Block cream cheese
  • 1 cup Shredded cheddar cheese, divided

Instructions

  1. Prepare Crack Chicken: Add chicken breasts to a slow cooker and sprinkle evenly with ranch seasoning mix. Place the 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 until chicken is fully cooked and tender.
  2. Shred Chicken: Remove lid from the slow cooker and shred the chicken directly in the pot using two forks. Stir in 1 cup of shredded cheddar cheese until well combined and creamy with the cream cheese melted through.
  3. Cook Baked Potatoes: Choose your preferred method:
    – Oven: Preheat oven to 425°F. Wash and dry potatoes completely. Lightly rub with olive oil and season with salt and pepper. Place on a foil-lined baking sheet and bake for 45-60 minutes until fork-tender. Let cool for 5-10 minutes.
    – Microwave: Wash and dry potatoes. Microwave on full power for 7 minutes, turning halfway through. If needed, continue microwaving in 1-minute increments until tender. Let rest for 5-10 minutes.
  4. Preheat Broiler and Prepare Potatoes: Line a baking sheet with foil and preheat your oven broiler. Place the baked potatoes on the sheet. Using a small sharp knife, make a lengthwise slit on top of each potato without cutting all the way through. Gently squeeze the ends to open the potatoes.
  5. Fluff and Season Potato Flesh: Use a fork to fluff the inside of each potato. Season with salt and pepper, then add a small pat of butter to moisten the flesh.
  6. Stuff Potatoes: Spoon the crack chicken mixture generously into each potato. Top each with 1 tablespoon of shredded cheddar cheese and sprinkle with crumbled bacon bits.
  7. Broil: Place the stuffed potatoes under the broiler for about 5 minutes until the cheese is melted and bubbly. Watch carefully to prevent burning.
  8. Serve: Remove from oven and let rest 5 minutes. Garnish with minced fresh chives and drizzle ranch dressing over the top if desired. Serve warm.

Notes

  • Slow cooker times may vary based on model and chicken breast size; ensure chicken reaches an internal temperature of 165°F.
  • You can prepare the crack chicken filling in advance and refrigerate for up to 2 days before stuffing potatoes.
  • For a lower fat version, use reduced-fat cream cheese and shredded cheese.
  • The microwave method is faster but may result in slightly less crispy skins.
  • Leftover fully stuffed potatoes can be refrigerated and reheated in the oven wrapped in foil for best texture.

Nutrition

Keywords: crack chicken, baked potatoes, stuffed potatoes, slow cooker chicken, ranch chicken, cheesy stuffed potatoes, comfort food

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