Preheat the oven to 425 degrees F. Line a baking sheet with foil.

Brush potatoes with olive oil and sprinkle generously with salt. Place potatoes on the lined baking sheet and bake for one hour. Let sit until cool enough to handle; about 10 minutes.

Turn down the oven temperature to 350 degrees.

Cut the potatoes in half lengthwise, then carefully scoop out the flesh from each half, leaving about ¼ inch of flesh to form a bowl. Arrange on the lined baking sheet.

Brush the cut sides of the potatoes with olive oil and sprinkle lightly with salt and pepper. Bake for 10 minutes.

In a medium sized bowl, mix together shredded chicken, cream cheese, buffalo sauce, ranch mix, Mozzarella cheese and half of the cheddar. Divide the mixture between the potato skins and top with remaining cheddar.

Bake for 8-10 minutes or until cheese is melted.

Drizzle with blue cheese or ranch dressing, extra buffalo sauce and sprinkle sliced green onions on top. Serve with extra dressing for dipping.