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Crack Chicken Stuffed Baked Potatoes take some of my favorite things – creamy cheddar, bacon and ranch chicken and a tender, fluffy baked potato and mash them up into one delicious meal. Perfect for using up leftovers, this recipe is great for lunch or dinner.
When the internet declared that the combination of chicken, cheddar, bacon and ranch was like crack – so addicting that you can’t stop eating it – I was immediately hooked. I have been putting those flavors together any chance I get. Making Chicken Crack Dip, Bacon Ranch Cheeseballs, Cheddar Bacon Ranch Bean Dip and the now classic Crack Chicken Sandwich.
After indulging in my surprise hit recipe for Taco Stuffed Baked Potatoes, I knew that I’d be stuffing baked potatoes time and time again. It’s a super easy and delicious way to use up leftover potatoes and fillings. You can basically put anything you want in a stuffed baked potato, from veggies and cheese sauce, pulled pork or even pesto!
Simple ingredients and simple methods are what this recipe is all about. I make the crack chicken in the slow cooker, but you could use precooked shredded chicken and just mix the ingredients together before loading up your potatoes.
This recipe makes enough to fill 6 potatoes and maybe have a little leftover. Double it to make enough for sandwiches one day and stuffed baked potatoes another.
Make the crack chicken filling: Add the raw chicken, ranch mix and cream cheese to a 4-5 quart slow cooker. Cook for 2-3 hours, then shred the chicken in the pot and stir in shredded cheddar and crumbled bacon.
Cook the potatoes: First you need some large russet potatoes. Rub them with olive oil, salt and pepper and bake them in the oven. You can also bake them in the microwave if you’re short on time. Pierce them several times with a fork and microwave on high for anywhere from 3-12 minutes depending on the amount and size of the potatoes. Don’t use the olive oil if you’re cooking in the microwave.
Stuff the baked potatoes: Once the filling is ready and the potatoes are fully cooked, split the baked potatoes open and season with salt and pepper. Use a fork to gently fluff the flesh, then stuff as much chicken as you can inside. Add more cheese on top and a few bacon crumbles, then broil for several minutes or until the cheese is melted.
These stuffed baked potatoes are basically your main course and side dish all rolled into one! Add a copycat Olive Garden Salad, some Garlic Green Beans or Oven Roasted Broccoli to make a complete meal. These also make a great and super quick lunch if you have leftover Perfect Baked Potatoes and Slow Cooker Crack Chicken.
Add some garnishes; I like using fresh chives and blue cheese crumbles but you do you.
Storing leftovers: Store potatoes and crack chicken separately in airtight containers in the fridge for up to 3 days. If already using leftovers, make sure to count that time.
Freezing: Baked potatoes will keep in the freezer for up to 10 months. Just be sure to wrap them tightly in plastic wrap and then foil and place in a freezer safe container. The crack chicken can also be frozen in a freezer safe container for up to 4 months. Always thaw in the refrigerator, then reheat in the microwave or oven. Do not freeze stuffed baked potatoes fully loaded.