Wash and scrub the russet potatoes, then pat them dry. Rub with olive oil and sprinkle with salt. Place on a baking sheet and bake at 400°F (200°C) for 60–75 minutes until tender inside and crispy outside.

While potatoes bake, place the chicken breasts in a slow cooker. Sprinkle with ranch seasoning, then place the block of cream cheese on top. Cover and cook on low for 6 hours or high for 3 hours.

Once cooked, shred the chicken directly in the slow cooker using two forks. Stir until the chicken and cream cheese are fully combined.

Mix in the freshly grated cheddar cheese and crumbled turkey bacon. Stir until the filling is creamy and well blended.

Slice each baked potato down the center. Fluff the insides gently with a fork to make space for the filling.

Spoon generous amounts of the crack chicken mixture into each potato.

Top with optional extras such as more turkey bacon, chopped chives, a drizzle of ranch dressing, or blue cheese crumbles. Serve warm.