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)

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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.

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