Buffalo Chicken Baked Potatoes

Preheat oven to 400 F. Cook bacon on a foil-lined rimmed baking sheet for 15-20 minutes. Then remove the pan from the oven and let the bacon cool. When cooled, chop bacon into small pieces.

Now crank up the oven to 450 F. Pierce each potato 3 times, then rub each with plenty of olive oil and salt. Place on a baking sheet. Bake for 1 hour.

In a medium size bowl, pour the 1/4 cup Buffalo sauce over the shredded chicken and toss to coat.

When potatoes are done, remove the pan from the oven and allow potatoes to cool for a few minutes. Cut them in half lengthwise and pile the chicken, bacon and blue cheese on top of each half. Drizzle each potato with ranch dressing and more Buffalo sauce as desired. Garnish with green onions.