Description
Crack Chicken Stuffed Baked Potatoes are a comforting and delicious twist on a classic favorite. These hearty potatoes are generously filled with creamy, ranch-seasoned chicken, crispy bacon, and melted cheddar cheese, creating an irresistible meal that’s perfect for busy weeknights or casual gatherings. With minimal prep and plenty of room for customization, this recipe is sure to please both kids and adults alike. Whether you top them with extra bacon, chives, or a drizzle of ranch dressing, these stuffed baked potatoes promise to be a crowd-pleaser!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon ranch seasoning mix
- 4 ounces cream cheese
- 3 slices cooked bacon
- 1 cup shredded sharp cheddar cheese
- 4 large russet potatoes
- Olive oil (optional)
- Salt and pepper
Instructions
- In a slow cooker, add chicken breasts and sprinkle with ranch seasoning. Place cream cheese on top. Cook on HIGH for 2.5–3 hours or LOW for 4–5 hours until chicken is tender.
- Shred the chicken in the slow cooker and mix in crumbled bacon and cheddar cheese.
- Preheat the oven to 425°F. Wash and dry the potatoes; rub with olive oil if desired, then season with salt and pepper. Bake for 45–60 minutes until fork-tender.
- Cut a slit in each potato, fluff the insides, and stuff with the crack chicken mixture. Top with additional cheddar cheese if desired.
- Broil for about 5 minutes until cheese is melted and bubbly.
Nutrition
- Serving Size: 1 stuffed potato (approximately 350g)
- Calories: 630
- Sugar: 2g
- Sodium: 910mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 95mg