1. Can I make this recipe ahead of time?

Yes, you can prepare both the crack chicken and the baked potatoes in advance. Store them separately in the fridge for up to 3 days. Assemble and broil just before serving for the best texture and flavor.

2. What can I use instead of ranch seasoning?

If you don't have a ranch packet, you can make your own with 1 teaspoon each of dried dill, garlic powder, onion powder, and a pinch of salt and pepper.

3. Can I freeze Crack Chicken Stuffed Baked Potatoes?

It's best to freeze the components separately. The crack chicken can be frozen for up to 4 months, and baked potatoes up to 10 months. Avoid freezing them fully assembled to prevent sogginess.

4. Is there a vegetarian version of this recipe?

Absolutely! Replace the chicken with roasted chickpeas, black beans, or sautéed mushrooms. Swap bacon for crispy tempeh or plant-based bacon alternatives.

Crack Chicken Stuffed Baked Potatoes

Name: Crack Chicken Stuffed Baked Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 4–6 large Russet potatoes (about 4 pounds); 1 pound cooked shredded chicken breast (2–3 breasts); 1 tablespoon ranch seasoning mix; 4 ounces block cream cheese; 3 slices cooked bacon, crumbled; 1 cup freshly grated sharp cheddar cheese; Salt and pepper to taste; Olive oil (for baking potatoes); Optional toppings: chopped chives, ranch dressing drizzle, blue cheese crumbles

Description

Crack Chicken Stuffed Baked Potatoes are an easy, comforting dish made with shredded chicken, ranch seasoning, cream cheese, cheddar, and bacon—all loaded into fluffy baked potatoes. Perfect for beginner cooks and quick weeknight dinners.

Ingredients

Scale

4–6 large Russet potatoes (about 4 pounds)
1 pound cooked shredded chicken breast (2–3 breasts)
1 tablespoon ranch seasoning mix
4 ounces block cream cheese
3 slices cooked bacon, crumbled
1 cup freshly grated sharp cheddar cheese
Salt and pepper to taste
Olive oil (for baking potatoes)
Optional toppings: chopped chives, ranch dressing drizzle, blue cheese crumbles

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Instructions

Preheat the oven to 425°F. Wash and dry the potatoes thoroughly. Rub with olive oil, sprinkle with salt and pepper, and bake for 45–60 minutes or until fork-tender. Alternatively, microwave for 7–10 minutes, turning once halfway through.
While potatoes cook, in a large saucepan or bowl over low heat, combine cooked shredded chicken, cream cheese, and ranch seasoning. Stir until creamy and warmed through. Add most of the crumbled bacon and cheddar cheese, reserving some for topping.
Once potatoes are cool enough to handle, make a slit lengthwise on top. Gently fluff the insides with a fork and season lightly.
Stuff the potatoes with the creamy chicken mixture, top with remaining cheddar and bacon. Broil for 4–5 minutes until the cheese is melted and bubbly. Watch closely to avoid burning.
Garnish with chives or green onions and serve immediately.

Notes

Microwaving the potatoes is a faster option if short on time.
Shred your own cheese for best melting results.
Use leftover or rotisserie chicken for quicker prep.
Store chicken and potatoes separately for up to 3 days in the fridge.
Avoid freezing assembled potatoes to maintain texture.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed potato
Calories: 414
Sugar: 3g
Sodium: 609mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 30g
Cholesterol: 78mg