In your slow cooker, place the boneless skinless chicken breasts and sprinkle them generously with ranch seasoning. Add the block of cream cheese on top and cover. Cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 5 hours, until the chicken is fork-tender. Shred the chicken in the pot, stirring in the bacon and cheddar cheese until well combined.

Preheat your oven to 425°F (220°C). Wash the large Russet potatoes thoroughly, rub with olive oil, and sprinkle with salt. Bake for 45 to 60 minutes until crispy and tender.

Once baked potatoes are cool enough to handle, slice them lengthwise and fluff the insides with a fork. Season with salt and generously stuff each potato with the crack chicken mixture.

Preheat your broiler on high. Top each stuffed potato with additional cheddar cheese and crumbled bacon. Broil for about 5 minutes, watching closely until the cheese is melted and bubbly.

Allow the stuffed potatoes to cool slightly before serving. Garnish with chives or green onions and drizzle with ranch dressing. Serve warm.