Crack Chicken Stuffed Baked Potatoes Recipe

Introduction

Crack Chicken Stuffed Baked Potatoes combine tender, flavorful chicken with creamy cheese and crispy bacon inside a perfectly baked potato. This hearty, comforting dish brings together all your favorite flavors for a satisfying meal that’s easy to make any night of the week.

Ingredients

• 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 toppings: Extra bacon, chopped chives, Ranch dressing drizzle, blue cheese crumbles

Instructions

1. Step 1: 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 4-5 hours until the chicken is tender.
2. Step 2: When cooking is complete, remove the lid and shred the chicken in the slow cooker using two forks. Stir in ¾ of the diced bacon and the cup of shredded cheddar cheese.
3. Step 3: Prepare the baked potatoes while the chicken cooks. For oven baking, preheat to 425ºF. Wash and dry potatoes, rub lightly with olive oil, season with salt and pepper, and place on a foil-lined baking sheet. Bake for 45 minutes to 1 hour until fork tender. Let cool for 5-10 minutes before handling.
4. Step 4: Alternatively, microwave the potatoes on a microwave-safe plate for 7 minutes, turning once halfway through. Continue microwaving in 1-minute increments as needed until tender. Let rest for 5-10 minutes.
5. Step 5: Preheat your oven’s broiler and line a baking sheet with foil. Arrange the potatoes on the sheet. Using a sharp knife, make a slit lengthwise across the top of each potato without cutting all the way through. Gently press the ends to open.
6. Step 6: Fluff the potato flesh with a fork inside each slit and season with salt and pepper. Add a small pat of butter for moisture, then spoon in the chicken mixture. Top each potato with 1 tablespoon of shredded cheddar and remaining bacon bits.
7. Step 7: Broil the stuffed potatoes for about 5 minutes, or until the cheese is melted and bubbly. Watch carefully to avoid burning. Remove from the oven and let rest for 5 minutes before serving.
8. Step 8: Garnish with chopped fresh chives and a drizzle of Ranch dressing, if desired. Serve warm and enjoy.

Tips & Variations

• For extra crispiness, cook the bacon yourself and crumble it fresh before mixing with the chicken.
• Try substituting blue cheese crumbles for a tangy twist on the classic flavor.
• Use shredded rotisserie chicken instead of cooking your own for a quicker meal.
• Microwaving the potatoes speeds up the process, but oven baking adds a better skin texture.

Storage

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To maintain crispy edges, use the oven or broiler for reheating instead of the microwave when possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken mixture ahead of time?

Yes, the chicken mixture can be prepared and refrigerated for up to 2 days before assembling the potatoes. Reheat gently before stuffing.

What type of potatoes work best for this recipe?

Large Russet potatoes are ideal due to their fluffy texture and sturdy skin, which holds the filling well.

Crack Chicken Stuffed Baked Potatoes Recipe

Print Recipe

★★★★★

4.4 from 138 reviews

Delicious Crack Chicken Stuffed Baked Potatoes feature tender shredded chicken cooked with ranch seasoning and cream cheese, combined with crispy bacon and sharp cheddar, all stuffed inside perfectly baked russet potatoes and broiled to cheesy perfection. This hearty and flavorful comfort meal is perfect for an easy dinner or satisfying lunch.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

For the Crack Chicken:

• 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

For the Baked Potatoes:

• 4 pounds Large Russet Potatoes (4–6 potatoes)
• Olive oil (for rubbing, optional)
• Salt and pepper (to taste)
• Butter (a small pat per potato for moistening)

Optional Toppings:

• Extra bacon, chopped chives
• Ranch dressing drizzle
• Blue cheese crumbles

Instructions

1. Prepare Crack Chicken: Add boneless skinless chicken breasts to the slow cooker and evenly sprinkle with ranch seasoning mix. Place the block of cream cheese on top of the chicken breasts. Cover the slow cooker with its lid and cook on HIGH for 2.5-3 hours or on LOW for 4-5 hours until the chicken is fully cooked and tender.
2. Shred Chicken and Mix: Once cooked, remove the lid from the slow cooker and shred the chicken directly inside the pot using two forks. Stir in ¾ of the diced cooked bacon and the freshly grated sharp cheddar cheese until well combined and melted into the chicken.
3. Bake Potatoes: While the chicken is cooking, prepare the russet potatoes using your preferred method. For oven baking, preheat the oven to 425°F (218°C). Wash and dry the potatoes completely, then rub lightly with olive oil and season with salt and pepper. Place on a foil-lined baking sheet and bake for 45 to 60 minutes or until tender when pierced with a fork. Let potatoes cool for 5-10 minutes. Alternatively, microwave potatoes on a microwave-safe plate for 7 minutes turning halfway through, adding additional 1-minute increments until tender, then let rest 5-10 minutes.
4. Prepare for Stuffing: Line a baking sheet with foil and preheat your oven’s broiler. Arrange the baked potatoes on the prepared baking sheet. Using a small sharp knife, carefully cut a slit lengthwise across the top of each potato, without slicing all the way through. Gently squeeze the ends to open the potato as much as possible without it falling apart.
5. Stuff Potatoes: Fluff the interior of the potato with a fork and season with salt and pepper to taste. Add a small pat of butter to moisten the flesh. Spoon the crack chicken mixture generously into each potato. Top each stuffed potato with about 1 tablespoon of shredded cheddar cheese and sprinkle with the remaining crumbled bacon bits.
6. Broil and Garnish: Broil the stuffed potatoes for about 5 minutes or until the cheese is melted, bubbly, and slightly golden. Watch closely to avoid burning. Remove from the oven and allow the potatoes to rest for 5 minutes. Garnish with fresh chopped chives, a drizzle of ranch dressing, and blue cheese crumbles if desired. Serve warm.

Notes

• You can prepare the baked potatoes a day ahead and reheat before stuffing and broiling for convenience.
• Adjust ranch seasoning quantity to taste if you prefer milder or stronger flavors.
• For extra crispy bacon, cook bacon until very crisp before adding to the chicken mixture.
• If using a slow cooker liner, cleanup will be easier.
• Microwaving potatoes is a quick alternative but baking enhances flavor and texture.
• Leftover crack chicken can be stored in the fridge for up to 4 days or frozen for longer storage.
• Feel free to add chopped green onions or diced jalapeños for an extra kick.

Keywords: Crack chicken, stuffed baked potatoes, ranch chicken, slow cooker chicken, cheesy baked potatoes, comfort food, easy dinner recipe