Crack Chicken Stuffed Potatoes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 pounds Large Russet Potatoes (4-6 potatoes)
02 - 1 pound Boneless skinless chicken breast (2-3 breasts)
03 - 1 tablespoon Ranch seasoning mix
04 - 4 ounces Block cream cheese
05 - 3 slices Cooked bacon, diced or crumbled
06 - 1 cup Freshly grated Sharp Cheddar Cheese

→ Optional Toppings

07 - Extra bacon
08 - Chopped chives
09 - Ranch dressing drizzle
10 - Blue cheese crumbles

# Instructions:

01 - Add chicken to the slow cooker and sprinkle with Ranch seasoning mix. Place a block of cream cheese on top of the chicken. Cover and cook on HIGH for 2.5-3 hours or LOW for about 4-5 hours. When the chicken is done, shred it in the pot using two forks. Stir in ¾ of the chopped bacon and 1 cup of shredded cheddar.
02 - Preheat oven to 425℉. Wash potatoes and dry completely, then rub lightly with olive oil and season with salt and pepper. Place on a foil-lined baking sheet. Bake for 45-60 minutes or until fork-tender. Set aside to cool for 5-10 minutes.
03 - Wash potatoes and dry completely. Place on a microwave-safe plate and microwave on full power for 7 minutes, turning them over halfway. Continue microwaving in 1-minute increments until fork-tender. Set aside to cool for 5-10 minutes.
04 - Line a baking sheet with foil and preheat the broiler. Arrange potatoes on the baking sheet. Use a small sharp knife to make a slit lengthwise on each potato, without cutting through. Squeeze gently to open, fluff the flesh with a fork, and season with salt and pepper. Add a small pat of butter, then stuff with the chicken mixture. Top each with 1 tablespoon of cheddar cheese and a few bacon bits.
05 - Broil potatoes for 5 minutes or until cheese is melted and bubbly. Remove from the oven and let rest for 5 minutes. Garnish with minced chives and a drizzle of Ranch dressing before serving.

# Notes:

01 - Leftovers should be wrapped in foil and stored in an airtight container in the fridge for up to 2 days. Reheat in the oven.
02 - This recipe works well with leftover shredded chicken. Skip the slow cooker and mix the chicken with other ingredients on the stovetop.

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