Description
Enjoy a comforting meal with these Crack Chicken Baked Potatoes, featuring fluffy russet potatoes filled with a creamy ranch chicken mixture, topped with melted cheddar cheese and crispy bacon. Perfect for a filling dinner or a delicious side dish!
Ingredients
Scale
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- 4 large russet potatoes
- 1 pound boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (1 oz)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1/2 cup chicken broth
- Salt and pepper to taste
- Olive oil for drizzling
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Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel.
- Using a fork, poke several holes in each potato to allow steam to escape during baking.
- Drizzle olive oil over each potato and sprinkle with salt. Rub the oil and salt into the skin for even coverage.
- Place the potatoes directly on the oven rack or on a baking sheet lined with aluminum foil for easier cleanup.
- Bake the potatoes for 45-60 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, prepare the chicken filling in a slow cooker by adding the boneless, skinless chicken breasts.
- Sprinkle the ranch seasoning mix evenly over the chicken breasts.
- Add the softened cream cheese on top of the chicken and ranch seasoning.
- Pour the chicken broth over the mixture to keep the chicken moist during cooking.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
- Once cooked, shred the chicken using two forks and mix it with the cream cheese and ranch seasoning until well combined.
- Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Using a sharp knife, carefully slice each potato lengthwise, creating a pocket for the filling.
- Gently squeeze the sides of each potato to open the pocket slightly.
- Using a spoon, scoop out a small amount of the potato flesh to make room for the chicken filling.
- Fill each potato with a generous portion of the shredded chicken mixture, pressing down slightly to pack it in.
- Once all the potatoes are filled, sprinkle the shredded cheddar cheese evenly over the top of each potato.
- Top with crumbled bacon for added flavor and crunch.
- If desired, return the filled potatoes to the oven for an additional 10-15 minutes at 350°F (175°C) to melt the cheese and heat everything through.
- Remove the potatoes from the oven and let them cool for a few minutes.
- Before serving, garnish each potato with chopped green onions for a fresh, vibrant touch.
Notes
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- Serve the crack chicken baked potatoes warm, either as a main dish or a hearty side.
- Pair with a simple side salad or steamed vegetables for a complete meal.
- For an extra kick, consider drizzling some hot sauce or ranch dressing over the top before serving.
- These potatoes can also be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
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- Prep Time: 15 minutes
- Cook Time: 420 minutes