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Crack Chicken Stuffed Baked Potatoes
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Crack Chicken Stuffed Baked Potatoes

These creamy, cheesy Crack Chicken Stuffed Baked Potatoes take comfort food to the next level. Loaded with ranch-seasoned shredded chicken, crispy bacon, melty cheddar, and fluffy baked potatoes, this hearty all-in-one dish is perfect for family dinners or casual get-togethers. Whether made in the oven or microwave, it’s an easy, flavorful meal everyone will crave.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: American
Keyword: crack chicken, loaded potatoes, ranch chicken, slow cooker chicken, stuffed baked potatoes
Servings: 6
Calories: 414kcal

Ingredients

For the Chicken Filling:

  • 1 pound boneless skinless chicken breasts (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

For the Baked Potatoes:

  • 4 pounds large russet potatoes 4–6 potatoes
  • Olive oil for rubbing (optional)
  • Salt and pepper to taste
  • Butter optional, for fluffing

For Topping (Optional):

  • Extra crumbled bacon
  • Chopped fresh chives
  • Ranch dressing drizzle
  • Blue cheese crumbles

Instructions

Prepare the Crack Chicken:

  • Place chicken in the slow cooker and sprinkle with ranch seasoning.
  • Place the block of cream cheese on top of the chicken.
  • Cover and cook on HIGH for 2.5–3 hours or LOW for 4–5 hours.
  • Once cooked, shred the chicken in the slow cooker using two forks.
  • Stir in ¾ of the crumbled bacon and the cheddar cheese until well mixed.

Bake the Potatoes:

    Oven Method:

    • Preheat oven to 425°F.
    • Wash and dry potatoes. Rub 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 rest for 5–10 minutes before handling.

    Microwave Method:

    • Wash and dry potatoes.
    • Microwave on a safe plate for 7 minutes, turning halfway through.
    • Continue in 1-minute increments if needed until tender.
    • Let rest 5–10 minutes before handling.

    Assemble the Stuffed Potatoes:

    • Preheat oven broiler and line a baking sheet with foil.
    • Slice each potato lengthwise and gently squeeze to open.
    • Fluff the insides with a fork, season with salt and pepper, and add butter if using.
    • Stuff each potato with the crack chicken mixture.
    • Top with a tablespoon of cheddar and a few bacon crumbles.

    Broil and Serve:

    • Broil for 5 minutes, or until cheese is melted and bubbly. Watch closely to avoid burning.
    • Let rest 5 minutes before serving.
    • Garnish with chives, extra bacon, and a drizzle of ranch dressing, if desired.

    Notes

    Best served fresh; leftovers can be wrapped in foil and refrigerated for up to 2 days.
    Great way to use leftover shredded chicken—just reheat in a skillet with cream cheese, bacon, and cheese.
    Extra crack chicken filling can be stored in an airtight container in the fridge for up to 4 days.