Crispy baked potatoes stuffed with creamy crack chicken — made from shredded chicken, cream cheese, ranch, cheddar, and bacon. The perfect hearty meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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4 large russet potatoes
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2 cups cooked shredded chicken
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8 oz cream cheese, softened
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1 packet ranch seasoning (or 2 tbsp homemade)
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½ cup shredded cheddar cheese (plus more for topping)
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½ cup cooked, crumbled bacon (plus more for topping)
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Olive oil and salt (for potato skins)
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Sour cream and chives (optional garnish)
Instructions
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Preheat oven to 400°F. Scrub and dry potatoes. Prick with a fork, rub with oil and salt. Bake 45–60 minutes.
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Meanwhile, cook bacon until crisp. Crumble and set aside.
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In a skillet or bowl, mix softened cream cheese with ranch seasoning. Add shredded chicken, cheddar, and most of the bacon.
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When potatoes are done, slice open and fluff insides with a fork.
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Stuff each potato generously with crack chicken mixture.
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Top with extra cheese and bacon. Return to oven for 5–10 minutes until cheese is melted.
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Serve hot with sour cream and chives if desired.