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Crack Chicken Stuffed Baked PotatoesNew

Crack Chicken Stuffed Baked Potatoes

Fluffy baked russets piled high with creamy ranch chicken, cheddar, and crispy bacon—finished with a cool ranch drizzle and fresh herbs. It’s weeknight-comfort meets game-day favorite in one loaded spud.
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Prep Time: 20 minutes
Cook Time: 2 hours 35 minutes
Total Time: 2 hours 55 minutes
Servings: 4

Ingredients
 

For the potatoes

  • 4 russet potatoes medium-large, about 3 to 3 1/2 lb total
  • 2 tsp olive oil
  • 3/4 tsp kosher salt divided
  • 1/2 tsp black pepper plus more to taste
  • 1 tbsp unsalted butter optional, for fluffing

For the crack chicken filling & toppings

  • 1 1/2 lb boneless skinless chicken breasts
  • 2 tbsp ranch seasoning mix
  • 8 oz cream cheese softened
  • 1/4 cup low-sodium chicken broth
  • 1 1/2 cups sharp cheddar cheese shredded, divided
  • 5 slices thick-cut bacon cooked and crumbled, divided
  • 3/4 tsp garlic powder
  • 1/4 cup sour cream
  • 3 tbsp chopped green onions
  • 1 tbsp minced fresh chives
  • 3 tbsp ranch dressing for drizzling
  • 2 tbsp diced pickled jalapeños optional, for heat

Instructions

Cook the chicken and potatoes

  • Add the chicken breasts, ranch seasoning, cream cheese (cut into chunks), garlic powder, and chicken broth to a slow cooker. Cover and cook on High for 2 to 2 1/2 hours or on Low for 4 to 5 hours, until the chicken is very tender and shreds easily.
  • Meanwhile, heat the oven to 400°F. Scrub the potatoes well, dry, and prick each one several times with a fork. Rub with olive oil and sprinkle with 1/2 tsp of the kosher salt and a pinch of pepper. Place directly on the oven rack (or on a rack set over a baking sheet) and bake 55 to 70 minutes, until the skins are crisp and the centers give when gently squeezed with an oven mitt.
  • Cook the bacon while the potatoes bake (skillet or oven) until very crisp; drain and crumble. Chop the green onions and chives. Reserve a handful of bacon for topping.

Finish the filling and assemble

  • When the chicken is done, shred it right in the slow cooker using two forks. Stir in the sour cream, half of the cheddar, and about two-thirds of the crumbled bacon until smooth and creamy. Taste and season with a little more salt and pepper if needed. Keep warm.
  • Let the baked potatoes rest for 5 minutes so they’re easier to handle. Split each one lengthwise and gently fluff the insides with a fork. If using, dot with the butter and a pinch of the remaining kosher salt and pepper.
  • Spoon the warm chicken mixture into the potatoes, mounding it high. Top with the remaining cheddar and the reserved bacon. Broil on the upper rack for 2 to 3 minutes, just until the cheese melts and the edges take on a little color. Watch closely.
  • Drizzle with ranch dressing and finish with green onions and chives. Add diced pickled jalapeños if you like a little kick. Serve hot.
  • Shortcut option: Microwave scrubbed, oiled potatoes for 8 to 10 minutes, turning halfway, then transfer to a 425°F oven for 20 to 25 minutes to crisp the skins before stuffing.

Notes

Make-ahead: The chicken filling can be cooked up to 3 days in advance. Rewarm gently with a splash of broth to loosen before stuffing the potatoes.
Leftovers: Refrigerate stuffed potatoes in an airtight container for up to 3 days. Reheat, covered, at 350°F until hot, then uncover to re-crisp the tops.
This recipe is an original recipe inspired by the general idea of Crack Chicken Stuffed Baked Potatoes. The ingredient ratios, instructions, and notes are independently developed.