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Loaded Crack Chicken Baked Potatoes: The Ultimate Comfort Food Recipe

Discover how to make Loaded Crack Chicken Baked Potatoes with cheesy chicken, crispy bacon, and fluffy potatoes

Ingredients

Scale
  • 4pounds large russet potatoes (4–6potatoes)
  • 1pound boneless, skinless chicken breast (2–3breasts)
  • 1 tablespoonranch seasoning mix
  • 4 ouncesblock cream cheese
  • 3slices cooked bacon, diced or crumbled
  • 1 cupfreshly grated sharp cheddar cheese
  • Optional toppings:
  • Extra bacon, chopped chives, ranch dressing drizzle, blue cheese crumbles

Instructions

  1. 1. Prepare the Crack Chicken:
  2. Add the chicken breasts to your slow cooker. Sprinkle with ranch seasoning mix, then place the block of cream cheese on top of the chicken.
  3. Cover and cook on HIGH for 2.5-3 hours or on LOW for 4-5 hours, until the chicken is cooked through.
  4. Once the chicken is done, shred it directly in the slow cooker using two forks. Stir in ¾ of the chopped bacon and 1 cup of shredded cheddar cheese.
  5. 2. Prepare the Baked Potatoes:
  6. While the chicken is cooking, prepare the baked potatoes using your preferred method:
  7. Oven (45-60 minutes):
  8. Preheat the oven to 425°F. Wash and dry the potatoes thoroughly, then rub them with olive oil and season with salt and pepper. Place the potatoes on a foil-lined baking sheet and bake for 45-60 minutes, or until fork-tender.
  9. Alternatively, you can bake the potatoes without oil directly on the oven rack.
  10. Microwave (7 minutes):
  11. Wash and dry the potatoes, then place them on a microwave-safe plate. Microwave on full power for 7 minutes, flipping halfway through. Continue microwaving in 1-minute increments until fork-tender.
  12. Let the potatoes rest for 5-10 minutes before handling.
  13. 3. Assemble the Potatoes:
  14. Preheat your broiler and line a baking sheet with foil. Slice each baked potato lengthwise across the top, being careful not to cut all the way through. Gently squeeze the ends of the potatoes to open them up.
  15. Fluff the potato flesh with a fork, season with salt and pepper, and add a small pat of butter for moisture.
  16. Stuff each potato with the chicken mixture and top with an extra tablespoon of shredded cheddar and a few crumbles of bacon.
  17. 4. Broil and Serve:
  18. Broil the stuffed potatoes for about 5 minutes, or until the cheese is melted and bubbly. Keep an eye on them to avoid scorching.
  19. Remove the potatoes from the oven and let them rest for 5 minutes.
  20. Garnish with fresh chopped chives, a drizzle of ranch dressing, and any additional toppings you like. Serve warm.
  • Author: Chef mia