Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, and pierce several times with a fork. Rub with olive oil and sprinkle with coarse sea salt. Bake directly on the oven rack for 60 minutes, or until tender.

While potatoes bake, cook bacon until crispy and crumble it. In a large bowl, combine shredded chicken, half of the crumbled bacon, half of the shredded cheese, ranch dressing, sour cream, green onions, garlic powder, and black pepper.

Once potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh, leaving a ¼-inch border. Add the scooped potato flesh to the filling bowl and mash to combine.

Spoon the filling back into the potato skins. Top with the remaining cheese and bacon. Place on a baking sheet and bake for 15-20 minutes, until the cheese is melted and bubbly. Garnish with extra green onions before serving.