Chicken Stuffed Potatoes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound chicken breast, boneless and skinless
02 - 4-6 Russet potatoes, about 4 pounds total

→ Cheesy Bacon Mix

03 - 3 strips cooked bacon, crumbled
04 - 4 oz cream cheese
05 - 1 cup freshly shredded sharp cheddar
06 - 1 tbsp Ranch mix

→ Extras for Serving

07 - Blue cheese crumbles
08 - Some Ranch dressing
09 - Chopped fresh chives
10 - More crumbled bacon

# Instructions:

01 - Toss chicken in slow cooker with cream cheese and Ranch seasoning. Let it cook for 4-5 hours on low or 2.5-3 hours on high.
02 - Shred the chicken directly in the slow cooker. Stir in cheddar cheese and cooked bacon bits.
03 - Microwave potatoes for about 7 minutes or bake them at 425°F for 45-60 minutes until soft.
04 - Slice open each baked potato, fluff the insides a little, and spoon in the cheesy chicken mixture. Sprinkle bacon and extra cheese on top.
05 - Broil the stuffed potatoes a few minutes for melty cheese. Let them sit 5 minutes and sprinkle with chives or a drizzle of Ranch.

# Notes:

01 - Leftover shredded chicken works great here.
02 - Go for even-sized potatoes to cook them all at the same time.
03 - Keep leftovers in the fridge for up to 2 days.

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