It's like a microcosm of perfect game-day snacks.
With a fork, poke holes on all sides of the potatoes to allow it to cook evenly and faster. Bake for 60 minutes at 400 degrees Fahrenheit. Let cool.
Cut the potatoes in half lengthwise and use a spoon to scoop out the center. Brush the inside of the potatoes with olive oil and bake for 15 minutes at 400 degrees Fahrenheit.
In a mixing bowl, combine the potato that was scooped out of the shells, 1/2 cup cheddar, mozzarella, cream cheese, chicken, ranch seasoning, and the hot sauce. Mix well.
Stuff the potato shells with the cheese and potato stuffing and top with cheddar cheese. Bake for 15 minutes at 400 degrees Fahrenheit. Serve with bleu cheese dipping sauce.