Crack Chicken Stuffed Baked Potatoes
500kcal
Ingredients
Main ingredients
- 4 large baking potatoes
- 2 cups cooked chicken, shredded
- 1 cup cream cheese
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- Salt and pepper to taste
- Chives or green onions for garnish
Method
Baking Potatoes
- Preheat your oven to 400°F (200°C). Wash the baking potatoes thoroughly and poke a few holes in them with a fork. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender.
Preparing the Chicken Filling
- While the potatoes cook, prepare the stuffing. In a large bowl, combine the shredded chicken, cream cheese, ranch dressing, half of the shredded cheddar cheese, and crumbled bacon. Mix everything together until well combined, and season with salt and pepper to taste.
Stuffing the Potatoes
- Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes. Carefully cut each potato open lengthwise and use a fork to fluff the insides.
- Generously fill each potato with the chicken mixture, distributing it evenly among all four potatoes. Top with the remaining cheddar cheese.
Final Baking
- Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Before serving, sprinkle the stuffed potatoes with chopped chives or green onions for a fresh burst of flavor.
Nutrition
Serving1gCalories500kcalCarbohydrates60gProtein35gFat20gSaturated Fat10gSodium800mgFiber5gSugar2g
Notes
You can substitute rotisserie chicken for cooked chicken for added flavor and convenience. Use Greek yogurt in place of cream cheese for a lighter option. Add jalapeños for a kick or incorporate vegetables like spinach for added nutrition. Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until heated through.