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Chicken Stuffed Baked Potato

Ratings 4.4 from 7 votes
  • 3 large russet potatoes
  • 2 boneless, skinless chicken breasts
  • 4 ounces cream cheese (half of an 8 oz block)
  • 1 tablespoon garlic butter seasoning (or seasoning of your choice)
  • Bacon sea salt (or regular sea salt)
  • Shredded cheddar cheese
  • Bacon Bits
  • Chopped chives
  • Olive Oil
  1. Preheat your oven to 350°F (175°C). Wash and scrub the potatoes thoroughly, then pat them dry with a paper towel. Using a fork, poke holes all over the potatoes to allow steam to escape during baking. Cover with olive oil and bacon sea salt. 

  2. Season the chicken breasts with garlic butter seasoning (or seasoning of your choice) on both sides. Lay the seasoned chicken breasts in a baking dish. Cut the cream cheese block in half and place one half into the crockpot alongside the chicken. Cook the chicken and cream cheese in the crockpot for 2.5 hours on high.

  3. While the chicken and cream cheese are baking, cook the bacon until crispy. Once cooked, crumble or chop it into bits.

  4. Once the chicken is fully cooked, shred it using two forks. Add some shredded cheese and bacon bits. Mix everything together until well combined and creamy.

  5. Carefully open up each potato and fluff the insides with a fork. Add in butter. Spoon the chicken and cheese mixture into each potato, filling them generously.

  6. Garnish each stuffed potato with chopped chives. Serve hot and enjoy your budget-friendly and delicious meal!