Air Fryer Recipes
Crack Chicken Stuffed Baked Potatoes

Ingredients:
For the Baked Potatoes:
- 4 large russet potatoes
- Olive oil
- Salt
For the Crack Chicken Filling:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 packet ranch seasoning mix (or 1 tbsp homemade)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 2 green onions, sliced (optional for topping)

Instructions:
1. Bake the Potatoes:
- Preheat oven to 400°F (200°C).
- Scrub the potatoes, prick with a fork, rub with olive oil, and sprinkle with salt.
- Bake directly on the oven rack for 45–60 minutes, or until fork-tender.
(Alternative: Air Fryer)
- Air fry at 400°F for 35–40 minutes, turning halfway.
2. Make the Crack Chicken Filling:
- In a bowl, mix cream cheese, sour cream, and ranch seasoning until smooth.
- Stir in shredded chicken, cheddar cheese, and crumbled bacon. Warm the mixture slightly in the microwave or on the stovetop to melt everything together.
3. Assemble the Stuffed Potatoes:
- Once baked, carefully slice the potatoes open.
- Fluff the insides with a fork and stuff generously with the crack chicken mixture.
- Optional: Top with extra cheese and place under the broiler or in the air fryer for a few minutes to melt.
- Garnish with sliced green onions and extra bacon if desired.