Description
Enjoy these Crack Chicken Baked Potatoes, featuring fluffy russet potatoes filled with a creamy ranch chicken mixture, crispy bacon, and melted cheddar cheese. A perfect choice for a hearty meal or comforting side dish!
Ingredients
Scale
- 4 large russet potatoes
- 1 pound boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (about 1 ounce)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly under cold water and scrub them clean.
- Pat the potatoes dry with a paper towel.
- Poke several holes in each potato with a fork.
- Rub each potato with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until tender when pierced with a fork.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chicken breasts.
- Season the chicken with salt and pepper to taste.
- Cook the chicken for about 6-7 minutes on each side, or until cooked through (internal temperature should reach 165°F/75°C).
- Remove the chicken from the skillet and let it rest for a few minutes before shredding or chopping it into bite-sized pieces.
- In the same skillet, reduce the heat to low and add the softened cream cheese. Stir until melted and creamy.
- Add the ranch seasoning mix and mix well until fully combined.
- Add the shredded chicken and stir until well coated with the creamy ranch mixture.
- Fold in the crumbled bacon and half of the shredded cheddar cheese.
- Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes.
- Carefully slice each potato down the center to create a pocket.
- Fluff the insides of the potato slightly with a fork.
- Generously spoon the crack chicken mixture into each potato.
- Top with the remaining shredded cheddar cheese and chopped green onions.
Notes
- Feel free to customize the toppings with additional ingredients like sour cream or jalapeños for extra flavor.
- Leftover crack chicken mixture can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes