Step 1
Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
Step 2
Bake in the preheated oven until potatoes are easily pierced with a fork 40 to 50 minutes. Remove from oven leaving oven on. Let cool.
Step 3
While potatoes are cooling place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels. Let cool 10 minutes and crumble.
Step 4
Combine cubed chicken and ranch dressing mix in a bowl and toss to coat.
Step 5
Heat canola oil in a skillet over medium heat. Cook chicken in the hot skillet until no longer pink in the center and juices run clear 5 to 10 minutes. Set aside.
Step 6
Cut cooled potatoes in 1/2 lengthwise and scoop out insides leaving about a 1/2-inch shell. Place insides into a medium bowl and mix with prepared ranch dressing until creamy. Add cooked chicken bacon pieces and 3/4 cup Cheddar cheese and mix well.
Step 7
Stuff potato skins with chicken mixture. Place stuffed potatoes on the baking sheet.
Step 8
Bake in the preheated oven until heated through and golden on top 20 to 25 minutes.
Step 9
Remove potatoes from the oven leaving oven on. Top with remaining 1/4 cup Cheddar cheese.
Step 9
Return potatoes to the oven and bake until cheese has melted. Remove from the oven garnish with chives and serve.