Brush the potatoes with olive oil and sprinkle all sides with kosher salt and pepper. Place the potatoes on a baking sheet and place in a 400 degree oven for 1 hour.

Once the potatoes are baked, let them cool slightly. Cut each in half lengthwise. Using a spoon scoop out most of the potato from the skin and put in a large bowl. Put each potato skin cut side up on a lined baking sheet.

Add the cream cheese and ranch dressing to the bowl with the potatoes. Mash with a potato masher until evenly mixed.

Add the cooked chicken, 3/4 of the bacon, 1 1/2 cups of the cheese, kosher salt, and pepper to the potatoes. Gently fold together with a spoon until evenly mixed. Taste for seasoning, add more kosher salt and pepper if needed.

Fill each potato skin with this mixture, Place in a 400 degree oven for 20 minutes.

Top with the remaining bacon and 1/2 cup cheese and bake 5 more minutes. Serve with green onions over top if desired.