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Preheat oven to 220°C (425°F). Scrub potatoes clean, pierce with a fork, and rub with a little oil and salt. Bake for 50–60 minutes until tender.
While the potatoes bake, cook bacon until crispy. Drain and crumble.
In a bowl, mix chicken, butter, sour cream, ranch dressing, ranch seasoning, and half the cheese. Add salt, pepper, garlic powder, and onion powder to taste.
Once potatoes are cool enough to handle, slice them open lengthwise and scoop most of the insides into the chicken mixture.
Mash the mixture lightly, then spoon it back into the potato shells.
Top with remaining cheese and bacon.
Return to the oven for 10–12 minutes, until cheese is bubbly.
Garnish with green onions or hot sauce if desired.
Serving and Storage Tips
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