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Crack Chicken Stuffed Baked Potatoes 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare for Assembly: Line a baking sheet with foil and preheat your oven’s broiler to high.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookcrisis.com/crack-chicken-stuffed-baked-potatoes-recipe/