Loaded Crack Chicken Baked Potatoes
Delicious baked potatoes stuffed with creamy crack chicken, cheese, and bacon.
Equipment
- Slow Cooker For cooking the chicken.
- Oven or microwave For baking the potatoes.
- Baking sheet For broiling the stuffed potatoes.
Ingredients
Main Ingredients
- 6 large Russet Potatoes
- 3 boneless, skinless chicken breasts About 1 pound
- 1 tablespoon Ranch seasoning mix
- 4 ounces cream cheese
- 3 slices cooked bacon
- 1 cup freshly grated Sharp Cheddar Cheese
- Optional toppings (extra bacon, chopped chives, Ranch dressing, blue cheese crumbles)
Instructions
- Place the chicken in a slow cooker and sprinkle it with Ranch seasoning mix. Add the cream cheese on top. Cook on HIGH for 2.5-3 hours or LOW for 4-5 hours.
- Once cooked, shred the chicken using two forks and mix in ¾ of the chopped bacon and 1 cup of shredded cheddar cheese.
- Prepare the baked potatoes either by baking in the oven at 425°F for 45-60 minutes or microwaving on high for 7 minutes, turning halfway.
- Line a baking sheet with foil and preheat the broiler. Make a lengthwise slit on top of each potato without cutting it in half, then gently open it.
- Fluff the flesh with a fork, season, add butter, and stuff with the chicken mixture. Top with cheddar and bacon.
- Broil for 5 minutes until cheese is melted. Let rest for 5 minutes before serving, garnished with chives and Ranch dressing.
Notes
Customize toppings to your liking. Ensure potatoes are cooked through before stuffing.