Description
This Crack Chicken Stuffed Baked Potatoes recipe features tender baked Russet potatoes filled with a creamy, cheesy chicken mixture seasoned with ranch seasoning, green onions, and cheddar cheese. It’s a comforting, satisfying meal perfect for a cozy dinner.
Ingredients
Scale
Potatoes
- 4 large Russet potatoes
Chicken Filling
- 1 lb boneless, skinless chicken breasts (about 3 breasts)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 green onions, chopped
- 1 oz ranch seasoning mix (1 packet)
- ½ cup chicken broth
- Salt and pepper, to taste
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and poke holes in them all over using a fork to allow steam to escape during baking.
- Bake potatoes: Wrap each potato in aluminum foil and place them directly on the oven rack. Bake for 45 to 60 minutes until the potatoes are soft when pierced with a fork.
- Cook the chicken: While the potatoes bake, season the chicken breasts with salt and pepper. Heat a skillet over medium heat and cook the chicken breasts until golden brown, about 6 to 8 minutes per side. Once cooked, shred or chop the chicken into bite-sized pieces.
- Make the filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, chopped green onions, ranch seasoning mix, and chicken broth. Mix well until the ingredients are fully incorporated and creamy.
- Stuff the potatoes: When the potatoes are done baking, slice each potato open lengthwise, taking care not to cut all the way through. Fluff the potato insides gently with a fork to create a soft base, then spoon a generous amount of the chicken mixture into each potato.
- Finish baking: Place the stuffed potatoes back on an oven-safe tray and bake at 375°F (190°C) for an additional 10 to 15 minutes, or until heated through and the filling is slightly bubbly.
Notes
- For easier potato peeling, bake the potatoes without foil and wrap after baking if preferred.
- Use a fork to test potato doneness; it should slide in easily.
- Swap cheddar cheese for mozzarella or pepper jack for a different flavor profile.
- Leftovers can be refrigerated up to three days and reheated in the oven or microwave.
- For a lower-fat version, use reduced-fat cream cheese and cheese.
