Description
Crack Chicken Stuffed Baked Potatoes are a delicious and satisfying meal that brings together creamy ranch chicken, crumbled bacon, and melted cheese, all nestled in a fluffy baked potato. Perfect for weeknight dinners or gatherings with friends, this comforting dish is sure to impress with its rich flavors and simple preparation.
Ingredients
Scale
- 4 large russet potatoes
- 2 pounds boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 8 ounces cream cheese, softened
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ¼ cup green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes, poke holes in them, rub with olive oil and sea salt. Bake for 45-60 minutes until tender.
- In a slow cooker, add chicken and ranch seasoning. Cook on low for 6-8 hours or high for 3-4 hours until fully cooked.
- Shred the chicken in the slow cooker, mix in cream cheese, bacon, and half of the cheddar cheese.
- Cut baked potatoes in half lengthwise and scoop out some flesh to create space for the filling. Spoon in the chicken mixture.
- Top with remaining cheddar cheese and bake for an additional 10-15 minutes until melted.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato (approximately 300g)
- Calories: 590
- Sugar: 3g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 100mg