Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tbsp ranch seasoning mix
- 4 oz cream cheese
- 3 slices cooked bacon, crumbled
- 1 cup sharp cheddar cheese
- 4 large russet potatoes
- Olive oil (optional)
- Salt and pepper to taste
Instructions
- Cook chicken in a slow cooker with ranch seasoning and cream cheese on HIGH for 2.5–3 hours or LOW for 4–5 hours until tender. Shred the chicken and mix in crumbled bacon and cheddar.
- Bake or microwave russet potatoes until fork-tender. For oven: Preheat to 425°F and bake for 45–60 minutes; for microwave: cook on high for about 7 minutes, checking tenderness.
- Cut a slit in each potato, fluff the insides, season, and stuff generously with the chicken mixture.
- Broil until cheese melts (about 5 minutes), then garnish with optional toppings before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato (approx. 350g)
- Calories: 580
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 95mg