Crack Chicken Stuffed Baked Potatoes

Ingredients (Serves 4)

For the potatoes:

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt

For the filling:

• 2 cups cooked shredded chicken (rotisserie chicken works well)
• 8 oz (225 g) cream cheese, softened
• ½ cup sour cream
• 1 packet (1 oz) ranch seasoning mix
• 1 cup shredded sharp cheddar cheese, divided
• 6 slices bacon, cooked and crumbled
• 2 green onions, thinly sliced
• Black pepper, to taste

Instructions

1. Bake the potatoes
   • Preheat the oven to 400°F (200°C).
   • Scrub the potatoes, dry them, prick each several times with a fork, rub with olive oil, and sprinkle with salt.
   • Bake directly on the oven rack or a baking sheet for 45–60 minutes, until fork-tender.
2. Prepare the filling
   • In a large bowl, combine:
     • shredded chicken
     • cream cheese
     • sour cream
     • ranch seasoning
     • ½ cup cheddar cheese
     • half of the crumbled bacon
     • half of the sliced green onions
   • Mix until creamy and well combined. Season with black pepper if desired.
3. Stuff the potatoes
   • Slice each baked potato lengthwise.
   • Fluff the inside with a fork.
   • Spoon the chicken mixture generously into each potato.
4. Add toppings
   • Sprinkle with the remaining cheddar cheese and bacon.
5. Bake again
   • Return the stuffed potatoes to the oven for 5–10 minutes, or until the cheese is melted and bubbly.
6. Serve
   • Garnish with the remaining green onions.
   • Add a dollop of sour cream or a drizzle of ranch dressing if desired.