Description
Enjoy a comforting meal with these Crack Chicken Baked Potatoes, featuring fluffy russet potatoes filled with a creamy ranch chicken mixture, topped with melted cheddar cheese and crispy bacon. Perfect for a hearty dinner or a satisfying side!
Ingredients
Scale
- 4 large russet potatoes
- 1 pound boneless, skinless chicken breasts
- 1 packet ranch seasoning mix (1 oz)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1/2 cup chicken broth
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel.
- Using a fork, poke several holes in each potato to allow steam to escape during baking.
- Drizzle olive oil over each potato and sprinkle with salt. Rub the oil and salt into the skin for even coverage.
- Place the potatoes directly on the oven rack or on a baking sheet lined with aluminum foil.
- Bake the potatoes for 45-60 minutes, or until tender when pierced with a fork.
- While the potatoes are baking, heat a drizzle of olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper on both sides.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Remove the chicken from the skillet and let it rest for a few minutes before shredding it into bite-sized pieces.
- In the same skillet, reduce the heat to low. Add the softened cream cheese and chicken broth.
- Stir until the cream cheese is melted and the mixture is smooth.
- Add the ranch seasoning mix and stir until well combined.
- Fold in the shredded chicken, crumbled bacon, and half of the shredded cheddar cheese until evenly coated.
- Once the potatoes are done baking, let them cool for a few minutes.
- Carefully slice each potato lengthwise to create a pocket, being cautious not to cut all the way through.
- Gently squeeze the ends of each potato to open them up slightly.
- Scoop out a small amount of potato flesh to create more room for the filling, if desired.
- Fill each potato with the crack chicken mixture, generously spooning it into the pocket.
- Top each filled potato with the remaining shredded cheddar cheese.
- Return the assembled potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- For an extra crispy top, broil the potatoes for 1-2 minutes at the end, watching closely to prevent burning.
- Once the potatoes are out of the oven, let them cool for a few minutes.
- Sprinkle the chopped green onions over the top of each potato for added flavor and color.
- Serve the crack chicken baked potatoes warm and enjoy!
Notes
- You can customize the toppings by adding sour cream or additional herbs.
- Leftover filling can be used in wraps or served over rice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes