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Crack Chicken Stuffed Baked Potatoes: The Ultimate Comfort Food Recipe

Crack Chicken Stuffed Baked Potatoes
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Crack Chicken Stuffed Baked Potatoes are the ultimate comfort food! This recipe combines tender, ranch-seasoned shredded chicken, crispy bacon, creamy cheddar cheese, and fluffy baked potatoes into one irresistible dish. Perfect for a hearty dinner or a crowd-pleasing party appetizer, this meal is easy to prepare and packed with flavor. Plus, it’s customizable with your favorite toppings like chives, extra bacon, or a drizzle of ranch dressing.

Ingredients

Scale
  • 4 pounds (about 4–6) large Russet potatoes
  • 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
  • Optional toppings: Extra bacon, chopped chives, Ranch dressing drizzle, blue cheese crumbles

Instructions

1. Prepare the Crack Chicken:

  1. Add the chicken breasts to the slow cooker and sprinkle with Ranch seasoning mix.
  2. Place the block of cream cheese on top of the chicken.
  3. Cover and cook on HIGH for 2.5-3 hours or LOW for 4-5 hours.
  4. Once cooked, shred the chicken directly in the slow cooker using two forks.
  5. Stir in ¾ of the chopped bacon and 1 cup of shredded cheddar cheese.

2. Bake the Potatoes:

Oven Method:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and dry the potatoes completely. Rub lightly with olive oil and season with salt and pepper.
  3. Place on a foil-lined baking sheet and bake for 45-60 minutes, or until fork-tender.
  4. Let cool for 5-10 minutes before handling.

Microwave Method:

  1. Wash and dry the potatoes.
  2. Place on a microwave-safe plate and microwave on high for 7 minutes, turning halfway through.
  3. Continue microwaving in 1-minute increments until fork-tender.
  4. Let cool for 5-10 minutes.

3. Assemble the Potatoes:

  1. Line a baking sheet with foil and preheat the broiler.
  2. Slice each potato lengthwise, being careful not to cut all the way through. Gently squeeze the ends to open.
  3. Fluff the inside of the potatoes with a fork and season with salt and pepper. Add a small pat of butter for moisture.
  4. Stuff each potato generously with the crack chicken mixture.
  5. Top with remaining shredded cheddar and crumbled bacon.

4. Broil and Serve:

  1. Broil the potatoes for 5 minutes, or until the cheese is melted and bubbly.
  2. Remove from the oven and let rest for 5 minutes.
  3. Garnish with chopped chives, extra bacon, or a drizzle of Ranch dressing. Serve warm.

Notes

  1. Potato Size Matters: Choose large, evenly-sized Russet potatoes for even cooking.
  2. Shred Chicken Easily: Use a stand mixer or hand mixer to shred the chicken quickly after cooking.
  3. Make Ahead: Prepare the crack chicken mixture a day in advance and store it in the fridge for quicker assembly.
  4. Broiling Tip: Keep a close eye on the potatoes while broiling to prevent the cheese from burning.
  5. Leftovers: Store assembled potatoes in the fridge for up to 2 days and reheat in the oven for best results.

Nutrition

Find it online: https://recipes.swedishinarabic.net/crack-chicken-stuffed-baked-potatoes-the-ultimate-comfort-food-recipe/