Chicken Bacon Loaded Potatoes (Print Version)
# Ingredients:
→ Base
01 -
4 big Russet potatoes, about 4-6 in total (weighing 4 pounds)
02 -
1 pound chicken breast, no bone or skin
→ Crack Chicken Mixture
03 -
A tablespoon of Ranch seasoning
04 -
4 oz of plain cream cheese
05 -
3 slices of bacon, cooked crispy and broken into bits
06 -
1 cup of sharp cheddar, shredded fresh
→ Optional Toppings
07 -
Some extra crispy bacon crumbs
08 -
Freshly chopped chives
09 -
Ranch sauce drizzle
10 -
Chunks of blue cheese
# Instructions:
01 -
Lay the chicken in your slow cooker. Sprinkle the Ranch mix on top, then lay the cream cheese over it. Let it cook for 2.5 to 3 hours on HIGH, or 4 to 5 hours on LOW.
02 -
Pull apart the chicken right in the slow cooker. Toss in the cooked bacon crumbles and that freshly shredded cheddar, and mix it all together.
03 -
Pop the potatoes in the oven at 425°F and bake for 45-60 minutes until tender. You can also nuke them in the microwave for about 7 minutes if you're short on time.
04 -
Cut open your baked potatoes, fluff up the inside with a fork. Scoop in the chicken mixture, and pile on some cheese and bacon bits.
05 -
Put the stuffed potatoes under the broiler until the cheese gets bubbly, about 5 minutes. Let them cool a bit, sprinkle on chives and drizzle Ranch if you’re into that.
# Notes:
01 -
Feel free to use leftover cooked shredded chicken.
02 -
Pick potatoes of the same dimensions so they cook evenly.
03 -
Store any extras in the fridge for up to 2 days.