Crack Chicken Stuffed Baked Potatoes (Print)

Fluffy potatoes are stuffed with cheesy chicken, crisp bacon, and ranch flavors for a deliciously hearty meal.

# Components:

→ Main Ingredients

01 - 4 pounds large Russet potatoes (about 4 to 6 potatoes)
02 - 1 pound boneless, skinless chicken breast (2 to 3 breasts)
03 - 1 tablespoon ranch seasoning mix
04 - 4 ounces block cream cheese
05 - 3 slices cooked bacon, diced or crumbled
06 - 1 cup freshly grated sharp cheddar cheese

→ Optional Toppings

07 - Additional cooked bacon, crumbled
08 - Fresh chives, minced
09 - Ranch dressing, for drizzling
10 - Blue cheese crumbles

# Directions:

01 - Place chicken breasts in a slow cooker. Sprinkle ranch seasoning mix over the chicken and top with cream cheese. Cover and cook on high for 2.5 to 3 hours, or on low for 4 to 5 hours.
02 - When the chicken is fully cooked, remove the lid and shred the chicken directly in the slow cooker using two forks. Add three-quarters of the diced bacon and all of the shredded cheddar cheese. Stir thoroughly to combine.
03 - Preheat oven to 425°F. Wash and dry potatoes thoroughly. Rub each potato lightly with olive oil and season with salt and pepper. Place on a foil-lined baking sheet and bake for 45 minutes to 1 hour, or until potatoes are fork-tender. Allow to cool for 5 to 10 minutes.
04 - Wash and dry potatoes. Arrange on a microwave-safe plate. Microwave on full power for 7 minutes, turning potatoes over halfway through. Continue microwaving in 1-minute increments as needed until potatoes are fork-tender. Rest for 5 to 10 minutes.
05 - Line a baking sheet with foil and preheat oven broiler. Arrange cooked potatoes on the baking sheet. Using a sharp knife, make a lengthwise slit on the top of each potato without cutting all the way through. Gently squeeze ends to open the potatoes, fluff interiors with a fork, and season with salt and pepper. Add a small pat of butter if desired. Fill each potato with the chicken mixture.
06 - Sprinkle each stuffed potato with approximately 1 tablespoon additional cheddar cheese and a few bacon crumbles. Broil for 5 minutes, or until cheese is melted and bubbling. Watch closely to prevent burning. Remove from oven and let rest for 5 minutes.
07 - Top with chopped chives and a drizzle of ranch dressing if desired. Serve hot.

# Chef Secrets:

01 -
  • Quick to prep using mostly pantry ingredients
  • Comfort food with a major flavor payoff thanks to the Ranch and bacon
  • Customizable for toppings or substitutions
  • Filling enough for lunch or dinner but easy to make ahead
02 -
  • High in protein and fiber thanks to chicken and potatoes
  • Perfect for meal prepping or using leftover chicken
  • Freezes well for make-ahead meals
  • Packed with that classic ranch and cheddar flavor that keeps everyone coming back
03 -
  • Choose evenly sized potatoes for even baking and tidy presentation
  • Always use block cream cheese for optimal texture in the chicken stuffing
  • Save a little extra cheddar and bacon for last minute topping it makes everything look and taste better
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