Ingredients

The following ingredients have 6 Servings
  • 6 large Russet Potatoes (about 3 pounds)
  • 1 pound boneless skinless chicken breast ((2-3 breasts))
  • 1 tablespoon ranch seasoning mix
  • 4 ounces block cream cheese
  • 3 slices low sodium bacon (cooked crisp and crumbled)
  • 1 cup shredded sharp cheddar cheese
  • Fresh chopped chives for garnish
  • For topping: Extra bacon, chives, Ranch dressing drizzle, blue cheese crumbles

Instruction

  • Add chicken to the slow cooker and sprinkle with Ranch seasoning mix. Place a block of cream cheese on top of the chicken. Cover and cook on high for 2.5-3 hours or low for about 4-5 hours.
  • Meanwhile, bake potatoes using any method you like (oven or microwave). Set aside until cool enough to handle. (Note - if baking, do this about an hour before you are planning to serve, microwaving will take about 15 minutes)
  • When the chicken is done cooking, remove the lid and shred the chicken right in the pot using two forks. Stir in the ¾ of the chopped bacon and 1 cup of shredded cheddar.
  • With a sharp knife, make slit lengthwise across the top of each potato, careful not to cut the potato completely in half. Squeeze the ends gently to open the potatoes as much as possible without it falling all the way open. Season insides with salt and pepper and fluff the flesh gently with a fork. Add a little butter to moisten the potato. Then stuff with the chicken mixture.
  • Top each potato with shredded cheddar and the remaining crumbled bacon.
  • Arrange potatoes on a baking sheet lined with foil and broil for 5 minutes or until the cheese is melted and bubbly.
  • Garnish with fresh minced chives and any leftover bacon. Serve warm.