Step 1: Bake the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Wash the potatoes thoroughly and pierce each one several times with a fork.
3. Place the potatoes on a baking sheet and bake for 50–60 minutes, or until tender when pierced with a fork.

Step 2: Prepare the Chicken

1. While the potatoes are baking, cook the chicken breast by grilling, baking, or pan-searing until fully cooked (internal temperature of 165°F or 74°C).
2. Shred the chicken into bite-sized pieces and set aside.

Step 3: Cook the Bacon

1. Cook the bacon in a skillet over medium heat until crispy.
2. Let the bacon cool, then crumble it into small pieces and set aside.

Step 4: Make the Filling

1. In a large mixing bowl, combine the shredded chicken, softened cream cheese, ranch seasoning mix, and half of the shredded cheddar cheese.
2. Mix thoroughly until smooth and creamy.

Step 5: Hollow the Potatoes

1. Once the baked potatoes are cool enough to handle, slice each one in half lengthwise.
2. Scoop out most of the potato flesh, leaving a thin layer inside the skins to help them hold their shape.
3. Optional: Mash the scooped-out potato and mix it into the filling for added texture.

Step 6: Stuff the Potatoes

1. Spoon the crack chicken mixture into the hollowed potato skins, packing it tightly.
2. Sprinkle the remaining cheddar cheese on top.

Step 7: Bake Again

1. Place the stuffed potatoes back on the baking sheet.
2. Bake at 400°F (200°C) for 10–15 minutes, or until the cheese on top is melted and bubbly.

Step 8: Garnish and Serve

1. Sprinkle the crumbled bacon over each stuffed potato.
2. Optional: Garnish with chopped parsley or green onions.
3. Serve hot and enjoy!