Crack Chicken Stuffed Potatoes

This indulgent crack chicken stuffed baked potato recipe transforms simple ingredients into a complete meal that satisfies all comfort food cravings. The fluffy baked potatoes cradle a creamy filling of ranch-seasoned chicken, melted cheese, and crispy bacon for an irresistible dinner option your whole family will request again and again.

I first made these loaded potatoes when looking for creative ways to use leftover rotisserie chicken, and they've since become our Friday night tradition. My husband now requests them whenever we need something hearty and satisfying without much fuss.

Ingredients

• Russet potatoes: Choose large, firm potatoes with unblemished skin for the best baking results
• Boneless skinless chicken breast: The protein base that becomes incredibly tender after slow cooking
• Ranch seasoning mix: Provides all the flavor complexity without needing multiple spice jars
• Cream cheese: Creates the creamy texture and richness that makes crack chicken addictive
• Bacon: Adds smoky crunch and the savory element that elevates the entire dish
• Sharp cheddar cheese: Freshly grated melts better and provides more flavor than pre-shredded varieties
• Optional toppings: Fresh chives bring color and mild onion flavor while extra ranch dressing adds moisture

Step-by-Step Instructions

Prepare the crack chicken:

Place chicken breasts in slow cooker and sprinkle with ranch seasoning mix. Position cream cheese block directly on top of the chicken. Cover and cook on HIGH for approximately 3 hours or LOW for 4 to 5 hours until chicken is tender enough to shred easily. This slow cooking method allows the flavors to fully develop and infuse the chicken.

Shred and mix:

Using two forks, pull the fully cooked chicken apart directly in the slow cooker. The chicken should separate into strands with minimal effort. Thoroughly stir in most of the chopped bacon pieces and all of the shredded cheddar cheese until well combined. The residual heat will melt everything together into a creamy, cohesive mixture.

Bake the potatoes:

While the chicken cooks, prepare your potatoes using either method. For oven baking, thoroughly wash and dry potatoes, rub with olive oil, and season with salt. Bake at 425°F for approximately one hour until fork tender. For the microwave method, clean potatoes and cook for about 7 minutes, turning halfway through. Allow potatoes to cool slightly before handling regardless of cooking method.

Create potato vessels:

Line a baking sheet with foil and preheat your broiler. Make a lengthwise cut across each potato top, being careful not to cut all the way through. Gently squeeze the ends to create an opening. Fluff the interior with a fork and season with salt and pepper. This creates the perfect cavity for holding the filling.

Stuff and finish:

Fill each potato with generous scoops of the chicken mixture. Top with additional cheddar cheese and reserved bacon bits. Place under the broiler for approximately 5 minutes, watching carefully to prevent burning. The cheese should become bubbly and slightly golden. Let rest briefly before serving with desired toppings.

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Make Ahead Options

These stuffed potatoes work wonderfully as a meal prep option. You can prepare the crack chicken filling up to three days in advance and store it in an airtight container in the refrigerator. The potatoes can be baked a day ahead and reheated in the oven at 350°F for about 15 minutes before stuffing. This approach saves significant time on busy weeknights when you need dinner on the table quickly.

Storing Leftovers

If you happen to have leftover assembled potatoes, wrap them individually in aluminum foil and refrigerate for up to two days. To reheat, place the foil wrapped potatoes in a 350°F oven for about 20 minutes until heated through. The chicken mixture alone will keep well in the refrigerator for up to four days and can be repurposed in sandwiches, wraps, or even as a dip with crackers.

Variations To Try

For a lighter version, substitute Greek yogurt for half the cream cheese and use turkey bacon instead of regular bacon. You can also swap the chicken for rotisserie chicken or leftover turkey after holidays. For a vegetarian option, replace the chicken with sautéed mushrooms and bell peppers seasoned with the same ranch flavoring. The flexibility of this recipe makes it perfect for using whatever you have on hand.

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Frequently Asked Questions

→ Can I use leftover chicken for this dish?

Yes, using leftover shredded chicken works great for this dish! Simply mix it with the other ingredients on the stovetop to warm it through, then stuff the potatoes as directed.

→ What are the best potatoes for stuffing?

Large russet potatoes are ideal as they have a fluffy interior and sturdy skin, great for holding a hearty filling.

→ How do I make the potatoes crispy on the outside?

Rub the potatoes with olive oil and season with salt before baking to create a crispy, flavorful skin.

→ Can I make this dish ahead of time?

Assembled potatoes are best enjoyed fresh, but you can store leftovers wrapped in foil in the refrigerator for up to two days. Reheat in the oven before serving.

→ What are some topping alternatives?

You can add extras like blue cheese crumbles, green onions, sour cream, or even a drizzle of hot sauce for additional flavor.