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This super cozy dinner idea takes simple stuff you probably already have—like potatoes, chicken, cheese, and bacon—and turns it into the kind of meal you’ll crave on chilly nights. Soft baked potatoes hold a creamy, ranch-flavored chicken filling, plenty of melted cheese, and crunchy bacon that’ll have everyone grabbing seconds.
The first time I put these together, I just wanted to use up some rotisserie chicken that was hanging around. Now my husband begs for them any time we want a filling dinner that’s fuss-free. It’s become the thing we look forward to every Friday night.
Cheesy Ingredients
- Optional toppings: Try chopped chives for some green and a mild onion taste, or drizzle with extra ranch for even more flavor
- Sharp cheddar cheese: Grate your own for lots of melty goodness and extra taste—pre-grated just isn’t the same
- Bacon: Brings a salty crunch that takes this whole thing up a notch
- Cream cheese: Mixes in for that rich and smooth filling everyone loves
- Ranch seasoning mix: You get all the flavor you want with none of the hassle—just one packet, done
- Boneless skinless chicken breast: When slow cooked, it breaks down and gets super soft, perfect for shredding
- Russet potatoes: Look for ones that are big, firm, and have nice smooth skin—they bake up the fluffiest
Simple How-To Steps
- Stuff and finish:
- Pack each potato full with the creamy chicken filling. Sprinkle over some more cheese and whatever bacon you held back. Broil for around 5 minutes or so until the cheese melts and bubbles a bit—don’t walk away or it might burn. Let them cool for just a couple minutes before adding toppings.
- Create potato vessels:
- Heat up your broiler and cover a baking sheet with foil. Cut the tops of your potatoes—just go lengthwise and not all the way through. Squeeze the ends so the inside pushes up. Fluff up the insides with a fork and season with salt and pepper. Now they’re ready to hold all that good stuff.
- Bake the potatoes:
- While the chicken’s cooking, get your spuds going. You can either microwave them—about 7 minutes, flipping halfway through—or roast them in the oven at 425°F for an hour after washing, drying, oiling, and salting them. However you cook them, let them cool a few before handling.
- Shred and mix:
- Once the chicken’s cooked all the way, grab two forks and pull it apart right in the pot. The chicken should break up easily. Toss in most of your chopped bacon and all the shredded cheddar, then stir so it all melts together and gets creamy from the heat.
- Prepare the crack chicken:
- Lay chicken breasts in your slow cooker, then shower on the ranch seasoning. Plop the block of cream cheese on top. Put the lid on and cook for about 3 hours on HIGH or 4 to 5 on LOW. Cooking it slow lets it soak up all the ranch flavor and get super soft.
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Make-Ahead Tips
If you want dinner ready in a flash, make the chicken filling up to three days before. Just keep it sealed up tight in the fridge. Potatoes can be roasted a day ahead, too—just pop them in the oven at 350°F for 15 minutes when you’re hungry, then stuff and bake. Weeknight dinner done, no sweat.
Storing Leftover Stuff
Leftover filled potatoes? Wrap them one by one in foil and keep them in the fridge up to two days. When you’re ready, pop the foil-wrapped potatoes in the oven at 350°F for 20 minutes until hot. The chicken mix by itself keeps for four days and makes killer sandwiches, wraps, or a dip with some crunchy crackers.
Try These Swaps
Want to lighten things up? Replace some cream cheese with Greek yogurt and go for turkey bacon. Rotisserie chicken or holiday turkey leftovers also work. For vegetarians, cook up mushrooms and peppers with ranch seasoning instead of chicken. This dish is all about using what you’ve got around.
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Common Recipe Questions
- → Can I toss in leftover cooked chicken?
Absolutely! Leftover chicken (already shredded) is perfect. Just warm it up with the other stuff on your stove, then stuff those potatoes as you like.
- → Which type of potatoes hold up for stuffing?
Go with big russets—these have fluffy insides and skin tough enough to handle all that hearty filling.
- → How do you get that crunchy potato skin?
Give the potatoes a light rub with olive oil plus a shake of salt before baking. That's your trick for crispy, tasty skin.
- → Is it OK to prep these in advance?
You’ll get the best taste and texture if you serve them fresh, but leftovers can sit in foil in your fridge for two days. Pop in the oven to heat before eating again.
- → What else can I pile on top?
Try adding things like blue cheese bits, fresh scallions, a spoonful of sour cream, or some hot sauce if you want a kick.