Crack Chicken Stuffed Baked Potatoes

Ingredients

• 4 lb large russet potatoes (About 4–6 potatoes; choose potatoes of similar size)
• 1 lb boneless, skinless chicken breast (About 2–3 breasts)
• 1 tbsp ranch seasoning mix
• 4 oz block cream cheese
• 3 slices cooked bacon (Diced or crumbled)
• 1 cup sharp cheddar cheese (Freshly grated; divided between the filling and topping)
• olive oil (A light coating for oven-baked potatoes; omit for microwave cooking)
• salt (To taste, for the potatoes and filling)
• black pepper (To taste)
• butter (A small pat for each potato, to moisten the potato flesh)
• fresh chives (Minced, for garnish)
• ranch dressing (For drizzling, optional)
• blue cheese crumbles (Optional topping)

Steps

1. 1

   Place the chicken breasts in a 4- to 5-quart slow cooker and sprinkle evenly with the ranch seasoning mix.

2. 2

   Place the block of cream cheese on top of the chicken. Cover and cook on HIGH for 2½–3 hours or on LOW for about 4–5 hours, until the chicken is fully cooked and tender.

3. 3

   Remove the slow-cooker lid. Shred the chicken directly in the pot using two forks.

4. 4

   Add three-quarters of the chopped bacon and 1 cup of shredded cheddar to the slow cooker. Stir until the cheese is melted and the filling is creamy and evenly combined.

5. 5

   Meanwhile, prepare the potatoes using either the oven or microwave method below.

6. 6

   For the oven method, preheat the oven to 425°F (220°C). Wash and dry the potatoes thoroughly, rub them lightly with olive oil, and season with salt and pepper.

7. 7

   Place the potatoes on a foil-lined baking sheet and bake for 45–60 minutes, until a fork slides easily into the centers. Alternatively, omit the oil and seasoning and place the potatoes directly on the center oven rack.

8. 8

   For the microwave method, wash and dry the potatoes and place them on a microwave-safe plate. Microwave on full power for 7 minutes, turning them over once halfway through. Continue microwaving in 1-minute increments as needed until fork-tender.

9. 9

   Let the baked potatoes rest for 5–10 minutes, or until they are cool enough to handle.

10. 10

    Line a baking sheet with foil and preheat the oven broiler.

11. 11

    Arrange the potatoes on the baking sheet. Using a small, sharp knife, cut a lengthwise slit across the top of each potato, taking care not to cut completely through.

12. 12

    Gently squeeze the ends of each potato to open it without causing the potato to split completely apart.

13. 13

    Fluff the potato flesh gently with a fork and season with salt and pepper. Add a small pat of butter to each potato.

14. 14

    Stuff each potato with the crack chicken mixture. Top each with about 1 tablespoon of shredded cheddar and a few pieces of crumbled bacon.

15. 15

    Broil for about 5 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Do not let the toppings scorch.

16. 16

    Remove the potatoes from the broiler and let them rest for 5 minutes. Garnish with minced chives and a drizzle of ranch dressing; add optional blue cheese crumbles, then serve warm.

Notes

The recipe is best served fresh. Store leftover chicken separately in an airtight container in the refrigerator for up to 4 days; leftover assembled potatoes can be wrapped in foil and refrigerated for up to 2 days, then reheated in the oven. The chicken and baked potatoes may be frozen separately, but fully assembled potatoes are not recommended for freezing because thawed chicken can become watery and affect the potato's texture. Leftover shredded chicken may be warmed on the stovetop and used in place of slow-cooked chicken.

Nutrition per serving

• main
• American
• comfort food
• slow-cooked
• baked
• broiled
• chicken
• potato