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For Crack Chicken Stuffed Potatoes, you will need the following ingredients: - 4 large russet potatoes - 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup shredded sharp cheddar cheese - 1/2 cup green onions, finely chopped (save some for garnish) - 1/4 cup ranch dressing - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper, to taste - 1/4 cup crispy cooked chicken skin (optional) You can swap some ingredients if needed. Here are a few ideas: - Use sweet potatoes instead of russet potatoes for a sweeter taste. - Any cooked chicken works. You can use rotisserie chicken or leftover chicken. - Cream cheese can be replaced with Greek yogurt for a lighter option. - If you don’t have ranch dressing, use any creamy dressing you like. - You can choose mozzarella or pepper jack cheese if you prefer different cheese flavors. When choosing potatoes, look for these tips: - Select large russet potatoes. They have a fluffy texture when cooked. - Choose potatoes that are firm and free of blemishes or soft spots. - Avoid potatoes with green patches. This can indicate they are not fresh. - Pick potatoes that feel heavy for their size. This means they are full of moisture. Using these tips will help you make the best Crack Chicken Stuffed Potatoes. Enjoy your cooking! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step helps to bake the potatoes well. Rinse the russet potatoes under cold water. Scrub them to remove dirt. Use a fork to prick each potato a few times. This lets steam escape while baking. Place the potatoes directly on the oven rack. Bake for 45-60 minutes. You’ll know they are done when they feel tender when you poke them with a fork. While the potatoes bake, prepare the filling. In a large bowl, mix the shredded chicken and softened cream cheese. Add the shredded cheddar and chopped green onions. Pour in the ranch dressing. Sprinkle garlic powder and onion powder into the mix. Season with salt and pepper to taste. Stir everything together until it is creamy and well combined. Once the potatoes are ready, take them out of the oven. Let them cool for a bit so you can handle them. Cut each potato in half lengthwise. Scoop out some of the potato flesh, leaving a 1/4 inch shell. Be careful; the potatoes are hot! Add the scooped potato flesh to the chicken mixture and mix well. Now, spoon the chicken filling back into the potato skins. Make sure to create generous mounds. If you want, top with crispy chicken skin for extra crunch. Place the stuffed potatoes back into the oven. Bake for another 15-20 minutes until the filling is hot and the cheese melts. Finally, take them out and add more chopped green onions for a fresh touch. To make a creamy filling, use softened cream cheese. This helps blend easily with the chicken. Mix the cream cheese with shredded chicken and ranch dressing. Add garlic powder and onion powder for flavor. Don’t forget to season with salt and pepper. The more you mix, the creamier it gets. For a rich taste, you can add some of the scooped potato flesh into the mix. This adds flavor and texture. For perfect potatoes, start with large russet potatoes. These have a great texture for stuffing. Always wash them well to remove dirt. Pricking the potatoes with a fork helps steam escape. Bake them directly on the oven rack for even cooking. A good rule of thumb is to bake them at 400°F for 45-60 minutes. Check if they are tender by piercing with a fork. If they feel soft, they are ready! Serve your crack chicken stuffed potatoes on a nice plate. You can sprinkle extra cheese on top for more flavor. Adding a drizzle of ranch dressing makes them even tastier. A side salad pairs well for a complete meal. Fresh green onions make a great garnish for color. You can also serve them with warm bread or vegetables for variety. Enjoy your meal, and don’t forget to share! Pro Tips Choose the Right Potatoes: For the best texture and flavor, use large russet potatoes. Their starchy nature makes them ideal for baking and stuffing. Mix Ingredients Well: Ensure that the filling ingredients are thoroughly mixed to achieve a creamy and consistent texture throughout the stuffed potatoes. Experiment with Toppings: Feel free to get creative with toppings! Try bacon bits, jalapeños, or even a drizzle of hot sauce for added flavor and crunch. Rest Before Serving: Allow the stuffed potatoes to sit for a few minutes after baking. This helps the filling set slightly and makes them easier to serve. {{image_4}} You can make this dish vegetarian by swapping chicken for beans or lentils. Use black beans or chickpeas for a hearty texture. For vegans, replace cream cheese with a plant-based option. Nutritional yeast can add a cheesy flavor. You can also use avocado for creaminess. If you like heat, add jalapeños or hot sauce to the filling. You could mix in diced green chilies for a kick. For a smoky flavor, consider adding chipotle peppers in adobo sauce. This gives the dish a fun twist while still being creamy and rich. While sharp cheddar is great, you can play with cheese types. Try pepper jack for extra spice or mozzarella for a gooey texture. Goat cheese can add a tangy flavor twist. Mixing different cheeses can create a delightfully complex taste in every bite. After cooking, let your crack chicken stuffed potatoes cool. Store them in an airtight container. They can last for about three to four days in the fridge. Make sure to cover each potato well to keep them fresh. This helps prevent them from drying out. You can freeze these stuffed potatoes for later. Wrap each potato tightly in plastic wrap, then place them in a freezer bag. They can stay good for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 20-25 minutes. This way, they will warm up gently without getting soggy. To keep leftovers tasty, avoid adding extra toppings before storing. This helps maintain their texture. When reheating, you can add fresh toppings like green onions or extra cheese. This gives your potatoes a fresh look and flavor. Always check for warmth in the center before serving. Enjoy your delicious creations again! Crack chicken is a creamy, savory dish made with chicken, cheese, and ranch. It gets its name from its addictive taste. The blend of flavors and textures makes it a crowd-pleaser. You can use it in various recipes, like stuffed potatoes, sandwiches, or even wraps. Yes, you can use other meats. Shredded pork or turkey works well. You can even use tofu for a vegetarian option. Just ensure the meat is cooked and shredded before mixing it with the creamy filling. This way, you still get a delightful flavor. You can check if the potatoes are done by piercing them with a fork. If they feel soft and tender, they are ready. This usually takes about 45 to 60 minutes at 400°F. A well-baked potato will have a crispy skin and fluffy inside, perfect for stuffing. This blog post covered making stuffed potatoes stuffed with crack chicken and tips for perfect results. We discussed key ingredients and possible swaps to fit your needs. I shared ways to make a creamy filling and ideas for serving. You learned how to store your leftovers well. There are many tasty variations to try, too. Remember, cooking is fun and a chance to be creative. Enjoy your stuffed potatoes, and don’t be afraid to experiment!

Crack Chicken Stuffed Potatoes

Deliciously creamy stuffed potatoes filled with shredded chicken and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 4 large russet potatoes
  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup green onions, finely chopped
  • 1/4 cup ranch dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and freshly cracked black pepper
  • 1/4 cup crispy cooked chicken skin (optional)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). This will ensure it's hot enough for perfectly baked potatoes.
  • Rinse the russet potatoes under cold water, scrubbing them thoroughly to remove any dirt. Using a fork, prick each potato several times to allow steam to escape while baking. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they feel tender when pierced with a fork.
  • While the potatoes bake, prepare the filling. In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, chopped green onions, ranch dressing, garlic powder, onion powder, and a generous pinch of salt and pepper. Mix all the ingredients together until they are well integrated and creamy.
  • Once the potatoes are finished baking, carefully remove them from the oven and let them cool slightly to handle. Cut each potato in half lengthwise and scoop out some of the interior, leaving about a 1/4 inch shell intact. Be cautious with the hot potatoes.
  • Take the scooped potato flesh and add it to the chicken mixture you prepared earlier. Thoroughly mix it in until the filling is creamy and packed with flavor.
  • Generously spoon the chicken mixture back into the potato skins, creating heaping mounds of the filling for an indulgent bite.
  • If you’d like, top the mixture with crispy cooked chicken skin to add a delightful crunch to each bite.
  • Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes or until the filling is heated through and the cheese has melted beautifully.
  • After baking, remove the potatoes from the oven and garnish with additional chopped green onions for a pop of freshness and vibrant color.

Notes

Serve on a rustic wooden board or colorful plate. Pair with a side salad for a complete meal.
Keyword chicken, comfort food, stuffed potatoes