Description
Crack Chicken Stuffed Baked Potatoes are the ultimate cozy dish, perfect for chilly evenings or gatherings. Imagine fluffy russet potatoes filled with shredded chicken infused with ranch seasoning, cream cheese, and sharp cheddar cheese, all topped with crispy bacon bits and fresh green onions. This comforting recipe brings everyone together around the table, promising smiles and satisfied bellies with each bite.
Ingredients
Scale
- 4 large russet baking potatoes
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 1 packet (1 oz) ranch seasoning mix
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- ½ cup crispy bacon bits
- ¼ cup chopped green onions
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes and poke holes in them with a fork.
- Bake potatoes directly on the oven rack for 45-60 minutes until tender.
- In a slow cooker or instant pot, cook chicken breasts with ranch seasoning and enough water to cover them. Cook on low for 6-8 hours or pressure cook for about 10 minutes.
- Shred cooked chicken in a bowl and mix in softened cream cheese and cheddar until well combined.
- Once cool enough to handle, slice baked potatoes lengthwise and scoop out some flesh to mix into the filling. Refill potatoes with the mixture.
- Top each potato with bacon bits and additional cheddar cheese, then return to the oven for another 10-15 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 115mg