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Crack Chicken Stuffed Baked Potatoes Recipe
Ben Carraoli

Crack Chicken Stuffed Baked Potatoes Recipe

I’ve just finished making these Crack Chicken Stuffed Baked Potatoes, and I can’t wait to share how delicious they turned out. The combination of tender shredded chicken, creamy ranch flavor, melted cheddar, and crispy bacon stuffed inside a warm baked potato is pure comfort food.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 4 pounds large russet potatoes about 4–6 potatoes – they bake fluffy on the inside and firm on the outside, perfect for stuffing.
  • 1 pound boneless skinless chicken breasts – or use thighs for a juicier filling.
  • 1 tablespoon ranch seasoning mix – the base of that signature crack chicken taste.
  • 4 ounces cream cheese – full-fat melts creamiest.
  • 3 slices of cooked bacon diced – gives a smoky crunch.
  • 1 cup freshly grated sharp cheddar cheese – fresh grating helps it melt smoothly.
  • Olive oil salt, pepper – to season and crisp the potato skins.
  • Optional toppings: green onions ranch drizzle, extra bacon, blue cheese, fresh chives.

Method
 

  1. Place the chicken in the slow cooker and sprinkle ranch seasoning on top. Add the cream cheese block and cook until the chicken becomes tender—about 2.5 to 3 hours on high or 4 to 5 hours on low. Shred the chicken in the slow cooker and mix in cheddar and bacon until creamy.
  2. Wash and dry the russet potatoes, then rub each with a thin layer of olive oil and a sprinkle of salt and pepper. Bake them at 425°F (220°C) for 45–60 minutes until soft inside. Let them cool slightly so they’re easy to handle.
  3. Slice each potato across the top and gently squeeze the sides to open it up. Fluff the inside with a fork and season lightly. Spoon a generous amount of crack chicken filling inside each potato, then top with cheddar and extra bacon.
  4. Broil the stuffed potatoes for about 5 minutes until the cheese is melted and golden. Garnish with green onions, chives, or a drizzle of ranch dressing. Let them rest a few minutes before serving.

Notes

  • I always grate the cheese fresh—it melts smoother and tastes sharper.
  • Baking the potatoes ahead of time makes weeknight cooking so much easier.
  • Cooking the bacon until extra crispy keeps the filling from becoming soggy.
  • I like adding a few herbs or a squeeze of lemon to balance the richness.
  • I store the filling separately from leftover potatoes so everything reheats better.