Crack Chicken Stuffed Baked Potatoes Recipe

Ash Tyrrell

Crack Chicken Stuffed Baked Potatoes Recipe

I still remember the first time I made these crack chicken stuffed baked potatoes, and honestly, I knew halfway through that they were going to be a keeper. I had just pulled the potatoes out of the oven, fluffy on the inside and perfectly crisp on the outside.

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Prep Time 15

Cook Time 1

Servings: 4

Ingredients Method Notes

Ingredients

russet potatoes – 4 large best for baking because the skins crisp nicely while the inside becomes fluffy and soft
olive oil – 1 tablespoon helps the potato skins turn golden and prevents them from drying out
salt – 1 teaspoon divided (seasons both the potato skins and the creamy filling evenly)
black pepper – ½ teaspoon adds mild warmth and balances the rich ingredients
cooked chicken breast – 2 cups shredded (rotisserie chicken works perfectly and saves time while staying juicy)
cream cheese – 8 ounces softened (softened cream cheese blends smoothly without lumps)
ranch seasoning mix – 1 packet about 1 ounce (this delivers the signature crack chicken flavor, so choose a good-quality mix)
cheddar cheese – 1½ cups freshly grated (freshly grated cheese melts better and tastes richer than pre-shredded)
bacon – 6 slices cooked and crumbled (crispy bacon adds smoky flavor and crunchy texture)
green onions – 2 tablespoons sliced (adds freshness, color, and a mild onion bite)

Method

Start by preheating your oven to 400°F. Scrub the potatoes clean, dry them well, and rub them lightly with olive oil. Sprinkle with salt and pepper, then bake directly on a lined baking sheet for about 50–60 minutes until tender inside.
While the potatoes bake, add softened cream cheese to a bowl. Mix in the ranch seasoning until smooth and creamy. Fold in the shredded chicken, bacon, green onions, and most of the shredded cheese, reserving some for topping.
Once baked, let the potatoes cool slightly so they’re easy to handle. Slice them lengthwise and gently scoop out most of the fluffy interior, leaving a sturdy shell. Add the potato flesh to the chicken mixture and stir until combined.
Spoon the crack chicken mixture back into the potato skins, mounding it slightly. Sprinkle the tops with the remaining shredded cheese. This extra layer melts beautifully and adds a golden finish.
Return the stuffed potatoes to the oven and bake for another 10–15 minutes. Once the cheese is melted and bubbly, remove them and let them rest briefly before serving.

Notes

I always let the cream cheese fully soften so the filling stays smooth and lump-free.
When I want crispier skins, I bake the potatoes directly on the oven rack.
I taste the filling before stuffing and adjust the seasoning if needed.
I sometimes add a splash of milk if the filling feels too thick.
I save extra bacon and green onions for garnishing right before serving.