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Crack Chicken Stuffed Baked Potatoes

Crack chicken stuffed baked potatoes are filled with creamy ranch-seasoned chicken, cheddar, and bacon. The potato shells bake until crisp, then the loaded potatoes return to the oven until the cheese melts and the filling reaches 165°F.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling and resting 15 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 870
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, about 10 to 12 ounces each
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the filling and topping
  • 4 oz cream cheese softened
  • 0.33 cup sour cream
  • 1 packet (1 oz) ranch seasoning mix
  • 2 cup chicken cooked, shredded
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 6 slices bacon cooked and crumbled, divided
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes, then prick each several times with a fork.
  3. Rub the potatoes with olive oil and sprinkle with kosher salt.
  4. Set the potatoes on a rimmed baking sheet and bake for 55 to 70 minutes, until the skins are crisp and a knife slides easily into the centers.
  5. Let the potatoes cool for 10 minutes.
  6. Slice each potato lengthwise and scoop the flesh into a large bowl, leaving about 1/4-inch-thick shells.
Make the filling
  1. Add the cream cheese, sour cream, and ranch seasoning mix to the hot potato flesh and mash until mostly smooth.
  2. Fold in the cooked shredded chicken, 1 cup of the shredded sharp cheddar cheese, and 4 slices of the cooked and crumbled bacon.
Stuff and bake
  1. Spoon the filling back into the potato shells.
  2. Top with the remaining 1/2 cup cheddar and 2 slices of bacon.
  3. Bake at 400°F for 15 to 20 minutes, until the filling reaches 165°F in the center and the cheese is melted.
  4. Rest for 5 minutes, then scatter the green onions over the potatoes.

Notes

For crispier shells, dry the potatoes thoroughly before rubbing them with oil. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potato texture may become grainy. For a gluten-free version, use a ranch seasoning mix labeled gluten-free.