These rich, creamy Crack Chicken Stuffed Baked Potatoes are filled with ranch-seasoned chicken, melted cheddar, and crispy bacon for a satisfying, flavor-packed main dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
4 large russet potatoes
2 cups shredded cooked chicken
8 oz cream cheese, softened
1/2 cup sour cream
1 packet ranch seasoning
6–8 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1/4 cup chopped green onions
Salt and pepper
Olive oil for baking
Instructions
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Preheat oven to 400°F. Scrub potatoes, pierce with fork, rub with oil, and season with salt.
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Bake 50–60 minutes until tender inside and crisp outside.
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Cook bacon until crisp and crumble.
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In a large bowl, mix chicken, cream cheese, sour cream, ranch seasoning, half the bacon, and 1 cup cheddar.
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Let potatoes cool slightly, then slice and scoop out most of the flesh.
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Stir scooped potato into chicken mixture. Season with salt and pepper.
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Fill each potato with mixture and top with remaining cheese and bacon.
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Bake 10–15 minutes more until bubbly and browned.
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Garnish with green onions and serve warm.