Sautée chopped onion in bacon grease until translucent (if desired).
Cut potatoes and half lengthwise, and scoop out flesh into a bowl. Try to about an 1/8th of an inch from the edge of the skin to help the potato retain it’s shape.
Mash potato flesh, and add butter, Mash until melted, mixing in salt and pepper as desired. (Do you have a potato masher like this? I had a heck of a time finding one, but I love it!)
Add chicken and bacon, and stir/mash ranch dressing in until desired consistency is reached. You’ll probably wan them to be a bit stiffer than mashed potatoes, but it’s really up to you and how much ranch you like.
Arrange potato skins on a baking pan.
Scoop potato filling into skins, rounding the tops.
Sprinkle with cheese.
Bake at 350º until potatoes are hot and cheese is melted.
As you can probably see in the pictures, I only used cheese on a few of them, because my husband was in the middle of a dairy cleanse when we made these. They can easily be made dairy-free if you have (or make) non-dairy ranch dressing.
Either way, this is a super yummy twice-baked potato recipe!