Crack Chicken Stuffed Potatoes (Print Version)
# Ingredients:
→ Chicken Mixture
01 -
1 pound boneless, skinless chicken breast (2-3 breasts)
02 -
1 tablespoon Ranch seasoning mix
03 -
4 ounces block cream cheese
04 -
3 slices cooked bacon, diced or crumbled
05 -
1 cup freshly grated sharp cheddar cheese
→ Baked Potatoes
06 -
4 pounds large Russet potatoes (4-6 potatoes)
07 -
Olive oil, for rubbing
08 -
Salt and pepper
→ Optional Toppings
09 -
Extra bacon, chopped
10 -
Chopped chives
11 -
Ranch dressing drizzle
12 -
Blue cheese crumbles
# Instructions:
01 -
Add chicken to the slow cooker and sprinkle with Ranch seasoning mix. Place the block of cream cheese on top of the chicken. Cover and cook on HIGH for 2.5-3 hours or LOW for about 4-5 hours.
02 -
When the chicken is done cooking, remove the lid and shred the chicken in the pot using two forks. Stir in ¾ of the chopped bacon and 1 cup of shredded cheddar until combined.
03 -
Preheat oven to 425℉. Wash potatoes and dry completely, then 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 potatoes are fork-tender. Let cool for 5-10 minutes.
04 -
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 as needed until fork-tender. Let cool for 5-10 minutes.
05 -
Preheat oven broiler and line a baking sheet with foil. Arrange potatoes on the sheet and make a slit lengthwise across the top of each potato, being careful not to cut through completely. Squeeze ends gently to open. Fluff the potato flesh with a fork and season with salt, pepper, and a small pat of butter. Stuff with chicken mixture, top each potato with 1 tablespoon of shredded cheddar and crumbled bacon.
06 -
Broil stuffed potatoes for 5 minutes until cheese is melted and bubbly. Remove and let rest for 5 minutes. Garnish with chives and a drizzle of Ranch dressing before serving.
# Notes:
01 -
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat wrapped in foil in the oven.
02 -
Select potatoes of similar size for even cooking results.
03 -
This recipe works great with leftover shredded chicken as well.