Preheat oven to 400 degrees F. Scrub potatoes, pat dry, and rub with a little olive oil and salt.

Place potatoes directly on the oven rack and bake for 45 to 60 minutes until skins are crisp and centers are tender.

While potatoes bake, cook bacon until crisp and crumble. Shred or chop cooked chicken.

In a bowl, mix cream cheese, sour cream, ranch dressing, garlic powder, onion powder, salt, and pepper until smooth.

Stir in shredded chicken and 1 cup of cheddar until well combined.

When potatoes are done, slice each one lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell.

Mix the scooped potato with the chicken mixture to combine. Adjust seasoning if needed.

Spoon the filling back into the potato skins, pile high, and sprinkle with remaining cheddar.

Return to oven for 10 to 15 minutes, or until cheese melts and tops are bubbly.

Top with crumbled bacon and sliced green onions before serving.