Crack Chicken Stuffed Potatoes (Print)
Russet potatoes stuffed with creamy ranch-seasoned chicken, melted cheddar, and crispy bacon for a satisfying main dish.
# Ingredients:
→ Main Ingredients
01 -
4 pounds large russet potatoes
02 -
1 pound boneless skinless chicken 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 -
Extra bacon
08 -
Chopped chives
09 -
Ranch dressing drizzle
10 -
Blue cheese crumbles
# Steps:
01 -
Add chicken to the slow cooker and sprinkle with ranch seasoning mix. Place a block of cream cheese on top of the chicken. Cover and cook on HIGH for 2.5 to 3 hours, or on LOW for about 4 to 5 hours. When done, shred the chicken in the pot using two forks and stir in ¾ of the chopped bacon and 1 cup of shredded cheddar.
02 -
Preheat your oven to 425°F. Wash potatoes and dry completely. Rub 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 fork-tender. Allow to cool for 5 to 10 minutes.
03 -
Wash potatoes and dry completely. Place on a microwave-safe plate and microwave on full power for 7 minutes, turning over once halfway through. Continue microwaving in 1-minute increments until fork-tender. Allow to cool for 5 to 10 minutes.
04 -
Line a baking sheet with foil and preheat your oven's broiler. Arrange potatoes on the sheet. Make a slit lengthwise across the top of each potato without cutting all the way through. Squeeze the ends gently to open. Fluff the potato flesh with a fork and season with salt and pepper. Add a small pat of butter, then stuff with the chicken mixture. Top each with 1 tablespoon of shredded cheddar and crumbled bacon bits.
05 -
Broil the potatoes for 5 minutes or until the cheese is melted and bubbly. Remove from the oven and let rest for 5 minutes. Garnish with fresh minced chives and a drizzle of ranch dressing before serving.
# Additional Notes:
01 -
For best results, choose potatoes similar in size. Leftover chicken can be stored in the fridge for up to 4 days for other uses.
02 -
This recipe is suitable for leftover shredded chicken. Skip the slow cooker and warm the chicken with other ingredients on the stovetop.