Preheat an oven to 400 degrees F. Place the clean, whole potatoes in a wire rack lined baking sheet. Bake the potatoes 30 minutes, flip and bake an additional 20 minutes or until the potato is fork tender.

Allow the potatoes to cool enough to handle. Slice the potatoes lengthwise and scoop out the inside of the potatoes leaving 1/4 inch potato around the skin.

Brush the interior and exterior of the potato skins lightly with olive oil and add salt and pepper to taste.

Place the potato skins back in the oven and bake for 7 minutes, flip and bake an additional 7 minutes. This helps the potato skins get ultra crispy. Remove from the oven.

In a mixing bowl combine the shredded chicken, cream cheese, ranch, buffalo sauce, green onions and half the cheese.

Place about 1/4 cup of the chicken mixture in each potato skin. Top with the remaining shredded cheese. Bake 10-15 minutes until the cheese has melted.