Introduction

Crack Chicken Stuffed Baked Potatoes combine tender, flavorful shredded chicken with creamy cheese and crispy bacon, all nestled inside a fluffy baked potato. This comforting dish is perfect for an easy dinner that’s both satisfying and packed with taste.

A baked potato with a rough brown skin split open in the middle shows a fluffy white interior. It is filled with shredded white chicken meat mixed with melted bright orange cheddar cheese. Crispy small pieces of red bacon and chopped green chives are scattered on top. The potato sits on a smooth white plate, placed on a white marbled surface. In the background, a tray holds a few more similar stuffed potatoes, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Add the chicken breasts to a slow cooker and sprinkle evenly with the Ranch seasoning mix. Place the block of cream cheese on top of the chicken.
Step 2: Cover and cook on HIGH for 2.5 to 3 hours, or on LOW for about 4 to 5 hours, until the chicken is cooked through and tender.
Step 3: Once cooked, remove the lid and shred the chicken directly in the slow cooker using two forks. Stir in three-quarters of the cooked bacon and the full cup of shredded cheddar cheese.
Step 4: Meanwhile, prepare the baked potatoes. To bake in the oven, preheat to 425°F. 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 to 60 minutes until fork-tender. Let cool for 5 to 10 minutes.
Step 5: Alternatively, microwave the potatoes by washing and drying them, then placing on a microwave-safe plate. Cook on full power for 7 minutes, turning halfway through. Continue microwaving in 1-minute increments until tender. Let rest for 5 to 10 minutes.
Step 6: Preheat your oven’s broiler and line a baking sheet with foil. Arrange the potatoes on the sheet and make a lengthwise slit on top of each potato without cutting all the way through. Gently squeeze the ends to open slightly.
Step 7: Fluff the potato interiors with a fork, season with salt and pepper, and add a small pat of butter to moisten.
Step 8: Stuff each potato with the shredded chicken mixture, then top with 1 tablespoon of shredded cheddar cheese and some of the remaining crumbled bacon.
Step 9: Broil the stuffed potatoes for about 5 minutes until the cheese is melted and bubbly. Watch carefully to prevent burning.
Step 10: Remove from the oven and let rest for 5 minutes. Garnish with chopped chives and a drizzle of Ranch dressing if desired, then serve warm.

Tips & Variations

For extra flavor, add chopped green onions or substitute blue cheese crumbles for a tangy twist.
Use pre-cooked or rotisserie chicken to save time on cooking the chicken from scratch.
Try adding a pinch of smoked paprika or cayenne pepper to the chicken mixture for a little heat.
If preferred, substitute Greek yogurt for cream cheese for a lighter option.

Storage

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to help keep the skin crisp. Microwaving is quicker but may soften the potato skin.

How to Serve

This image shows five baked potato skins filled with layers, set on a tray atop a white marbled surface. Each potato skin has a rough brown outer crust, filled with a mix of shredded chicken and melted orange cheddar cheese on top. Some skins have crispy bits of reddish bacon scattered over the cheese. One potato skin in the front center is topped with white creamy sauce drizzling down the sides, along with small white crumb-like cheese pieces and finely chopped green chives as garnish. There are small drops of the white sauce and bits of bacon scattered on the tray around the potatoes. In the blurred background, a white bowl with creamy white sauce is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken mixture ahead of time?

Yes, you can prepare the crack chicken filling in advance and refrigerate it for up to 2 days. Reheat gently before stuffing the baked potatoes.

What if I don’t have a slow cooker?

You can cook the chicken in a covered skillet on low heat or bake it in a covered dish in the oven with the ranch seasoning and cream cheese until tender, then shred and mix with the cheeses and bacon.

Crack Chicken Stuffed Baked Potatoes Recipe

Print Recipe

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4.4 from 68 reviews

This Crack Chicken Stuffed Baked Potatoes recipe combines tender shredded chicken cooked with ranch seasoning, cream cheese, and bacon, stuffed inside fluffy baked russet potatoes, then topped with melted cheddar and crispy bacon. It’s a comforting, hearty dish perfect for an easy weeknight dinner or casual gathering.

Author: Marco
Prep Time: 10 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 25 minutes
Yield: 4–6 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Potatoes

4 pounds Large Russet Potatoes (4–6 potatoes)

Chicken Filling

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, chopped
Ranch dressing drizzle
Blue cheese crumbles

Instructions

Cook Chicken: Add the chicken breasts to a slow cooker and sprinkle the ranch seasoning mix evenly over them. Place the block of cream cheese on top of the chicken. Cover and cook on HIGH for 2.5-3 hours or on LOW for 4-5 hours until the chicken is fully cooked and tender.
Shred Chicken: Remove the lid and use two forks to shred the chicken right in the slow cooker. Stir in three-quarters of the cooked bacon and the cup of shredded cheddar cheese until well combined and creamy.
Prepare Baked Potatoes: Choose your preferred method to bake potatoes. For the oven method, preheat the oven to 425℉. Wash and dry the potatoes, rub lightly with olive oil, and season with salt and pepper. Place on a foil-lined baking sheet and bake for 45-60 minutes until fork-tender. Let cool for 5-10 minutes. For the microwave method, wash and dry potatoes, place on a microwave-safe plate, and microwave on full power for 7 minutes, turning halfway. Continue microwaving in 1-minute increments until tender. Let rest for 5-10 minutes.
Prepare for Assembly: Line a baking sheet with foil and preheat your oven’s broiler to high.
Cut and Fluff Potatoes: Arrange the potatoes on the baking sheet. Using a small sharp knife, slice lengthwise across the top without cutting fully through. Gently squeeze the ends to open the potatoes. Fluff the inside with a fork, season with salt and pepper, and add a small pat of butter to moisten.
Stuff Potatoes: Spoon the crack chicken mixture into each potato, then top with 1 tablespoon of shredded cheddar cheese and a few pieces of the remaining crumbled bacon.
Broil: Place the baking sheet under the broiler for about 5 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
Serve: Remove from the oven and let rest for 5 minutes. Garnish with chopped chives and a drizzle of ranch dressing or optional blue cheese crumbles. Serve warm and enjoy.

Notes

You can use either the oven or microwave method to bake your potatoes depending on your timing and preference.
Make sure to watch the potatoes closely while broiling to avoid burning the cheese topping.
Leftover stuffed potatoes can be refrigerated and reheated; broil again briefly to refresh the cheese melt.
Blue cheese crumbles add a tangy twist but are optional based on your taste preferences.

Keywords: Crack Chicken, Stuffed Potatoes, Slow Cooker Chicken, Ranch Chicken, Baked Potatoes, Comfort Food