Crack Chicken Stuffed Baked Potatoes

Delicious and creamy stuffed baked potatoes filled with flavorful chicken, cheeses, and bacon, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Baked Potatoes

4 large russet potatoes Choose large potatoes for better stuffing.
1 tablespoon olive oil For drizzling over the potatoes.
to taste salt Adjust according to preference.

For the Chicken Filling

2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
8 oz cream cheese, softened Alternatively, use Greek yogurt for a healthier version.
1 cup shredded cheddar cheese Sharp cheddar works best for flavor.
1 packet ranch seasoning mix
1/2 cup cooked bacon, crumbled Optional for added flavor.
1/4 cup green onions, chopped For garnish.

Method

Preparation

Preheat your oven to 400°F (200°C).
Clean the russet potatoes under running water. Dry them, then prick each potato with a fork. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes or until tender.
In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, ranch seasoning, and crumbled bacon (if using). Mix thoroughly.

Assembly

Remove the baked potatoes from the oven and allow to cool for a few minutes. Cut a slit down the center of each potato and gently squeeze the ends to create an opening.
Spoon the creamy chicken mixture generously into each potato.

Final Baking

Place the stuffed potatoes back in the oven for an additional 10-15 minutes to heat through and melt the cheese.
Garnish with chopped green onions before serving.

Notes

Leftovers can be refrigerated for up to 3 days. To reheat, microwave or bake until heated through. Consider sweet potatoes as a nutritious alternative. For a spicy twist, add hot sauce or cayenne pepper.