Loaded Chicken Spuds (Printable Version)
Mouth-watering stuffed spuds with chicken, crispy bacon, and melty cheese.
# What You'll Need:
→ Main Ingredients
01 -
4 pounds Big Russet Potatoes (about 4-6 potatoes)
02 -
1 pound Chicken breasts without skin or bones (2-3 pieces)
03 -
1 tablespoon Ranch flavor mix
04 -
4 ounces Cream cheese (solid block)
05 -
3 slices Bacon, already cooked and broken up
06 -
1 cup Sharp cheddar cheese, freshly shredded
→ Optional Toppings
07 -
More bacon bits
08 -
Fresh chives, cut up
09 -
Drizzle of ranch sauce
10 -
Chunks of blue cheese
# Step-by-Step Guide:
01 -
Put chicken in your slow cooker and shake the Ranch mix over it. Drop the cream cheese block right on the chicken. Put the lid on and cook for about 2.5 to 3 hours on HIGH or 4 to 5 hours on LOW. When it's done, grab two forks and pull apart the chicken. Mix in most of your bacon pieces and all the shredded cheddar.
02 -
Turn your oven to 425℉. Clean the potatoes and make sure they're totally dry. Rub them with a bit of olive oil and sprinkle some salt and pepper. Put them on a baking sheet with foil and cook for 45 minutes to an hour until they're soft when you poke them. Let them sit for 5 to 10 minutes after.
03 -
Wash and dry your potatoes completely. Set them on a plate that's safe for the microwave and nuke them for 7 minutes, flipping them over halfway. Keep going in 1-minute bursts until they're soft when poked. Cool them for 5 to 10 minutes.
04 -
Cover a baking sheet with foil and turn on your broiler. Set out the potatoes on the sheet. Cut a line down the middle of each potato but don't go all the way through. Push the ends to make them open up. Loosen the inside with a fork and add some salt and pepper. Toss in a small chunk of butter, then stuff with your chicken mix. Add a spoonful of cheese and some bacon on top of each.
05 -
Stick the potatoes under the broiler for about 5 minutes until the cheese gets all melty and bubbly. Take them out and wait 5 minutes. Sprinkle some fresh chives on top and drizzle with Ranch dressing before you serve them.
# Additional Notes:
01 -
Try to pick potatoes that are about the same size. You can keep any extra chicken in your fridge up to 4 days and use it for something else.
02 -
Got leftover shredded chicken? You can skip the slow cooker part and just heat everything up in a pan on your stove.