Add chicken to the slow cooker and sprinkle with Ranch seasoning mix. Place a block of cream cheese on top of the chicken. Cover and cook on HIGH for 2.5-3 hours or LOW for about 4-5 hours.

When the chicken is done cooking, remove the lid and shred the chicken right in the pot using two forks. Stir in the ¾ of the chopped bacon and 1 cup of shredded cheddar.

Meanwhile, prepare baked potatoes using your preferred method (oven or microwave).

Oven (45-60 minutes + cooling time): Preheat oven to 425℉. Wash potatoes and dry completely, then rub lightly with olive oil and season with salt and pepper. Place on a foil-lined baking sheet. Bake for 45 minutes to 1 hour, or until potatoes are fork-tender. You could also skip the oil and seasoning and place directly on the center rack of your oven. Set aside until cool enough to handle. Set aside to rest for 5-10 minutes.

Microwave (7 minutes + cooling time): Wash potatoes and dry completely. Place on a microwave-safe plate and microwave for 7 minutes on full power, turning over once about halfway through. Continue microwaving in 1-minute increments as needed until fork-tender. Set aside to rest for 5-10 minutes.

Line a baking sheet with foil and preheat your oven's broiler.

Arrange potatoes on the baking sheet. Using a small, sharp knife, make a slit lengthwise across the top of each potato, careful not to cut the potato completely in half. Squeeze the ends gently to open the potatoes as much as possible without them falling all the way open.

Fluff the flesh gently with a fork and season with salt and pepper. Add a small pat of butter to moisten the potato, then stuff with the chicken mixture. Top each potato with 1 tablespoon of shredded cheddar and a few bits of crumbled bacon.

Broil potatoes for 5 minutes or until the cheese is melted and bubbly. Watch closely so they don't scorch. Remove from the oven and rest for 5 minutes before serving.

Garnish with fresh minced chives and a drizzle of Ranch dressing. Serve warm.