Chicken Stuffed Baked Potatoes Recipe - Comforting Dinner Ideas Using Leftovers

Let’s be real: some days, you stare into your fridge hoping something magical will appear. Spoiler alert—it won’t. But this recipe might be the next best thing. Say hello to Crack Chicken Stuffed Baked Potatoes—aka a genius mashup of creamy cheddar, crispy bacon, ranch-flavored chicken, and a fluffy baked potato that soaks it all in like a champ. Comfort food? Check. Easy? Double check.

Now, here’s the kicker—this is one of those Dinner Recipes Baked Potato fans dream about. Got some leftover chicken? Perfect. This is one of the Best Leftover Chicken Recipes you can whip up without breaking a sweat. It’s also a sneaky way to transform last night’s dinner into something your family will actually be excited about.

Pro tip: Make extra baked potatoes ahead of time. They reheat like a dream, and having a few on hand opens up a whole world of Baked Potato Ideas Meals. Feeling fancy? Try turning them into Twice Baked Potatoes With Chicken for an extra crispy edge and a whole lotta flavor.

And let’s not ignore the versatility here. Whether you’re craving Chicken With Baked Potato Dinners, need Dinner Ideas Leftover Chicken, or are hunting for Chicken Rice And Potatoes Easy Recipes (yes, you can totally serve this with a side of rice), this one delivers.

Bottom line? If you’re looking for Baked Potato Dinner Ideas Meals that are low effort, big on flavor, and perfect for those “what do I do with this leftover chicken?” moments—this is your answer.

Because TBH, boring leftovers are so last week. 👌

So, ready to load up your spuds and live your best comfort food life?

Chicken Stuffed Baked Potatoes Recipe - Comforting Dinner Ideas Using Leftovers

Creamy ranch-seasoned chicken, sharp cheddar, and smoky bacon all piled into a perfectly baked potato—this is comfort food done right.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 1 hour 30 minutes
• Servings: 6
• Recipe by: Aleda
• Category: Dinner

Ingredients:

• 4 lbs large Russet potatoes (about 4–6 potatoes)
• 1 lb boneless, skinless chicken breasts (about 2–3 pieces)
• 1 tbsp dry ranch seasoning mix
• 4 oz cream cheese (use block-style for best results)
• 3 strips cooked bacon, crumbled or chopped
• 1 cup freshly shredded sharp cheddar cheese
• Optional toppings: More crumbled bacon, chopped chives, a drizzle of ranch, or blue cheese crumbles

Instructions:

1. Make the Ranch Chicken Filling: Place the chicken breasts into your slow cooker. Sprinkle the ranch seasoning over the top, then add the block of cream cheese right on top of the chicken.
2. Cover and cook:
   On HIGH for 2.5 to 3 hours
   On LOW for 4 to 5 hours
3. Once fully cooked, remove the lid and shred the chicken in the crockpot using two forks. Mix in about ¾ of the bacon and all the cheddar. Stir until creamy and combined.
4. Bake the Potatoes:
   Oven method (45–60 minutes): Preheat oven to 425°F. Wash and dry the potatoes, then rub them with olive oil and sprinkle with salt and pepper. Place them on a foil-lined baking sheet and bake until fork-tender—usually 45 minutes to an hour. Let cool for about 5–10 minutes.
   Microwave method (7+ minutes): Clean and dry your potatoes, then place them on a microwave-safe dish. Cook on high for 7 minutes, flipping halfway through. If needed, continue cooking in 1-minute bursts until soft. Allow to cool slightly before handling.
5. Assemble and Broil: Turn your oven's broiler on and line a baking sheet with foil. Place the baked potatoes on the sheet. Using a paring knife, slice the top of each potato lengthwise (but don’t slice all the way through). Press gently at the ends to open them up.
6. Use a fork to fluff the inside of each potato and season lightly with salt and pepper. Add a little butter inside if you like, then stuff generously with the chicken mixture. Top with a bit of cheddar and extra crumbled bacon.
7. Pop the potatoes under the broiler for 5 minutes or until the cheese is melted and bubbly—keep a close eye so they don’t burn!
8. To Serve: Let the potatoes cool for 5 minutes. Finish with a sprinkle of chives and a drizzle of ranch dressing if desired. Serve while warm and gooey.

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