Description
An easy and satisfying recipe for Crack Chicken Stuffed Baked Potatoes, featuring a creamy, flavorful chicken filling baked inside fluffy potatoes. Perfect for a weeknight dinner.
Ingredients
Scale
- 4 medium to large russet potatoes
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 packet (1 ounce) ranch seasoning mix
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup cooked bacon, crumbled (optional)
- Salt and freshly ground black pepper to taste
- Fresh chives or green onions, chopped, for garnish (optional)
Instructions
- 1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them all over with a fork. Place on the oven rack or a baking sheet and bake for 45-60 minutes, or until tender.
- 2. While potatoes bake, cook the chicken by boiling or poaching until done. Shred or chop the cooked chicken.
- 3. In a medium bowl, combine softened cream cheese, sour cream, mayonnaise, and ranch seasoning mix until smooth.
- 4. Stir in the shredded chicken, 1 cup cheddar cheese, and crumbled bacon (if using). Season with salt and pepper to taste.
- 5. Once potatoes are tender, slice them in half lengthwise. Scoop out most of the potato flesh, leaving a border, and place into a separate bowl. Mash the scooped-out potato with a fork.
- 6. Spoon the crack chicken mixture generously into each potato shell.
- 7. Top with additional shredded cheddar cheese and reserved bacon (if using).
- 8. Return to oven (or broil briefly) until cheese is melted and bubbly.
- 9. Garnish with chives or green onions, if desired, and serve hot.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-25 minutes for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 halves)
- Calories: Estimated 600-700
- Sugar: Estimated 3-5g
- Sodium: Estimated 800-1200mg (can vary greatly)
- Fat: Estimated 30-45g
- Carbohydrates: Estimated 40-60g
- Fiber: Estimated 5-8g
- Protein: Estimated 35-45g