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Crack Chicken Stuffed Baked Potatoes

Crack chicken stuffed baked potatoes pair fluffy russet potatoes with creamy ranch chicken, cheddar, crisp bacon, and green onions. The potatoes bake until a knife slides easily into the centers, then get filled with the warm, cheesy mixture.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
resting 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, about 10 ounces each; scrubbed and dried
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the crack chicken filling
  • 6 bacon slices
  • 1 cup low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 4 oz cream cheese softened
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup sharp cheddar cheese shredded
  • 3 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 10-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Prick the scrubbed and dried potatoes all over with a fork, rub them with olive oil, and sprinkle with kosher salt.
  3. Place the potatoes on a rimmed baking sheet and bake for 55–70 minutes, until a knife slides easily into the centers.
Cook the filling
  1. When the potatoes have about 35 minutes left, cook the bacon in a 10-inch skillet over medium heat for 6–8 minutes, turning as needed, until crisp.
  2. Transfer the bacon to a paper towel-lined plate, crumble when cool, and pour off the bacon fat.
  3. Pour the chicken broth into the skillet and bring to a gentle simmer.
  4. Add the chicken breasts in a single layer, cover, and simmer for 15–20 minutes, turning once halfway through, until the thickest part reaches 165°F.
  5. Transfer the chicken to a plate, reserve 1/4 cup of the cooking broth, and discard the rest.
  6. Shred the chicken with two forks.
  7. Reduce the heat to low and whisk the softened cream cheese, ranch seasoning mix, and reserved broth into the skillet until smooth.
  8. Stir in the shredded chicken, shredded sharp cheddar cheese, crumbled bacon, and thinly sliced green onions until the cheese melts and everything is coated.
Stuff the potatoes
  1. Remove the potatoes from the oven and let them rest for 5 minutes.
  2. Cut a deep lengthwise slit in each potato and gently fluff the insides with a fork.
  3. Divide the crack chicken filling among the potatoes.

Notes

For the smoothest filling, soften the cream cheese before whisking it into the reserved broth. Refrigerate leftovers for 3–4 days; freezing is not recommended because baked potatoes can turn mealy. Reduced-fat cream cheese can be used as a lighter swap.