These Crack Chicken Stuffed Baked Potatoes are loaded with creamy ranch-seasoned chicken, crispy bacon, and melty cheese, all packed into a fluffy baked potato. It’s the perfect comfort food—easy to make, incredibly satisfying, and full of flavor. Whether you need a quick dinner, meal prep option, or a fun way to switch up baked potatoes, this recipe will be on repeat in your kitchen!

Why You’ll Love This Recipe?

Creamy, cheesy, and loaded with crispy bacon
Super easy to make with minimal ingredients
Perfect for meal prep—make the filling ahead of time
A fun twist on classic baked potatoes

Ingredients

Large russet potatoes
Shredded cooked chicken (rotisserie works great!)
Cream cheese
Ranch seasoning mix
Cheddar cheese
Cooked crispy bacon, crumbled
Sour cream
Green onions for garnish

Full ingredient list and measurements below!

Bake the Potatoes

Preheat the oven to 400°F (200°C). Scrub the potatoes, poke them with a fork, and bake for about 50-60 minutes until soft and fork-tender.

Make the Crack Chicken Filling

While the potatoes are baking, mix the shredded chicken with softened cream cheese, ranch seasoning, shredded cheddar, and crumbled bacon. Stir until everything is creamy and well combined.

Stuff the Potatoes

Slice open each baked potato and fluff the inside with a fork. Spoon in a generous amount of the crack chicken mixture, letting it melt into the fluffy potato.

Top and Serve

Sprinkle extra cheddar cheese on top and let it melt. Add a dollop of sour cream, crispy bacon bits, and sliced green onions for the perfect finishing touch.

Expert Tips and Tricks

Use rotisserie chicken for a quick and easy shortcut.
Bake the potatoes in foil for extra soft skins or directly on the oven rack for crispy skin.
Add a little hot sauce for a spicy kick.
Make the filling ahead and store it in the fridge for easy meal prep.

Recipe Variations and Possible Substitutions

Swap the protein – Try shredded turkey or diced grilled chicken.
Go low-carb – Stuff the crack chicken into roasted bell peppers instead of potatoes.
Use different cheese – Pepper jack or mozzarella add a fun twist.

Serving and Pairing Suggestions

These loaded baked potatoes pair perfectly with:

A crisp green salad for freshness
Roasted veggies like broccoli or Brussels sprouts
A warm bowl of soup for a cozy meal

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap stuffed potatoes tightly and freeze for up to 2 months.
Reheat: Warm in the oven at 350°F (175°C) until heated through or microwave for 1-2 minutes.

FAQs

Can I make this ahead of time?
Yes! Prepare the filling and store it in the fridge. Bake fresh potatoes and stuff them when ready to eat.

Do I have to use ranch seasoning?
No, but it gives the classic “crack chicken” flavor. You can use garlic powder, onion powder, and dried herbs instead.

Can I make this in the air fryer?
Yes! Bake the potatoes at 400°F for about 40 minutes in the air fryer, then stuff and return for a few more minutes to melt the cheese.

What’s the best way to cook the bacon?
Bake it at 400°F on a lined sheet pan for 15-18 minutes for extra crispy bacon.

Conclusion

These Crack Chicken Stuffed Baked Potatoes are the ultimate comfort food—cheesy, creamy, and packed with flavor. Whether for a busy weeknight meal or a fun dinner idea, they’re guaranteed to be a hit. Try them once, and you’ll be hooked!

Loaded Crack Chicken Stuffed Baked Potatoes

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Author: Lily Carter
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4-6 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

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Description

These Crack Chicken Stuffed Baked Potatoes are loaded with creamy, cheesy ranch-seasoned shredded chicken, crispy bacon, and melty cheese—all packed inside a fluffy baked potato. Perfect for a comforting dinner or an easy meal prep idea, this dish is both indulgent and satisfying!

Ingredients

large russet potatoes
▢olive oil
▢kosher salt
▢3 cups cooked chicken chopped bite-size
▢2 cups barbecue sauce store-bought or homemade
▢Optional toppings: sour cream shredded cheese, chopped fresh chives

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Instructions

Preheat the oven to 350 degrees. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet. Drizzle the potatoes lightly with oil. Generously sprinkle each potato with salt and then place in the oven. Bake for just over an hour, until fork tender. They should be crisp on the outside and tender inside.
When the potatoes are almost finished baking, place the cooked and chopped chicken in a medium-size saucepan and cover with barbecue sauce. Stir gently to combine and warm over low heat until steaming hot, this should take less than 10 minutes. Add more sauce as desired, until the chicken is as saucy as you like.
When the potatoes are finished, remove from the oven and slice each one down the center and fluff with a fork. Top each potato with the barbecue chicken mixture. For ease of serving, you can also simply chop a baked potato onto a plate and top with the chicken. Garnish with cheese, sour cream and chives as desired. Enjoy!

Notes

FREEZER MEAL: This is a great recipe to double or triple if you have extra chicken. The chicken and sauce can be cooled completely and then transferred to a freezer-safe ziploc bag or airtight container. Thaw completely before reheating. Cook and stuff the potatoes as directed above. The chicken mixture works great with these nachos as well.

Nutrition

Serving Size: 1 stuffed potato
Calories: 508kcal
Sugar: 33g
Sodium: 1428mg
Fat: 12g
Saturated Fat: 3g
Carbohydrates: 77g
Fiber: 3g
Protein: 22g
Cholesterol: 53mg