Cheesy Loaded Chicken Potatoes (Print Version)

# Ingredients:

→ Base

01 - 4 pounds big Russet potatoes (about 4-6 potatoes)
02 - 1 pound skinless boneless chicken breast

→ Crack Chicken Mixture

03 - 1 tablespoon dry Ranch seasoning packet
04 - 4 ounces softened cream cheese
05 - 3 slices cooked and broken bacon bits
06 - 1 cup freshly shredded sharp cheddar cheese

→ Optional Toppings

07 - More bacon bits
08 - Fresh chopped chives
09 - Drizzle of ranch dressing
10 - Sprinkle of blue cheese chunks

# Instructions:

01 - Put chicken in your slow cooker with Ranch seasoning and cream cheese on top. Let it cook HIGH for 2.5-3 hours or LOW for 4-5 hours.
02 - Pull apart the chicken right in the pot and mix in the bacon pieces and cheddar.
03 - Cook potatoes in a 425°F oven for 45-60 minutes till soft, or zap them in the microwave for about 7 minutes.
04 - Cut potatoes open and loosen the insides. Scoop chicken mix into each one and add cheese and bacon on top.
05 - Stick under the broiler for 5 minutes until cheese gets bubbly. Let sit for 5 minutes, then add chives and a bit of Ranch if you want.

# Notes:

01 - Already cooked shredded chicken works too
02 - Go for potatoes that are roughly the same size so they cook evenly
03 - You can keep leftovers in the fridge for up to 2 days

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