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crack chicken stuffed baked potatoes
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crack chicken stuffed baked potatoes

Crack Chicken Stuffed Baked Potatoes are the ultimate comfort food mash-up. Picture a fluffy baked potato stuffed to the brim with a creamy mixture of shredded chicken, ranch seasoning, crispy bacon, and melted cheddar cheese—pure heaven in every bite. This dish is hearty, satisfying, and packed with bold, savory flavors. Perfect for busy weeknights, casual gatherings, or meal prepping ahead of time, these stuffed potatoes are a surefire way to impress while keeping things easy in the kitchen. You get the best of both worlds—classic baked potato comfort and that irresistible “crack chicken” flavor combo all in one.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: chicken
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 2 cups cooked shredded chicken
  • 6 slices bacon cooked and crumbled
  • 1 8 oz block cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 packet 1 oz ranch seasoning mix
  • ½ cup sour cream
  • ¼ cup milk optional, to loosen filling
  • Salt and pepper to taste
  • Green onions chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes in each with a fork, and place them directly on the oven rack. Bake for 50–60 minutes or until tender when pierced with a knife.
  2. While the potatoes are baking, combine the shredded chicken, cream cheese, sour cream, ranch seasoning, cheddar cheese, and crumbled bacon in a large mixing bowl. Mix until everything is well combined. If the mixture is too thick, add a splash of milk to loosen it up.
  3. Once the potatoes are done, carefully cut a slit down the center of each one and gently fluff the insides with a fork. Spoon a generous amount of the crack chicken mixture into each potato, stuffing it fully.
  4. Place the stuffed potatoes on a baking sheet and return them to the oven for 10–15 minutes, or until heated through and the cheese is melted.
  5. Top each stuffed potato with additional shredded cheese, green onions, or a dollop of sour cream if desired. Serve warm and enjoy!

Notes

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Wrap stuffed potatoes individually in foil and freeze for up to 2 months.
Reheating: Warm in the oven at 350°F or microwave until heated through.