Place chicken breasts in a slow cooker. Sprinkle ranch seasoning mix over the chicken and top with cream cheese. Cover and cook on high for 150 to 180 minutes, or on low for 240 to 300 minutes.

When the chicken is fully cooked, shred it in the slow cooker using two forks. Add three-quarters of the diced bacon and all of the shredded cheddar cheese. Stir thoroughly to combine.

Preheat oven to 425°F (220°C). Wash and dry the potatoes thoroughly. Rub each potato lightly with olive oil and season with salt and pepper. Place on a foil-lined baking sheet and bake for 45 to 60 minutes, until fork-tender.

For a quicker option, wash and dry potatoes. Arrange on a microwave-safe plate. Microwave on full power for 7 minutes, turning the potatoes over halfway through. Continue microwaving in 1-minute increments until fork-tender. Rest for 5 to 10 minutes.

Line a baking sheet with foil and preheat the oven broiler. Arrange cooked potatoes on the baking sheet. Make a lengthwise slit on the top of each potato without cutting all the way through. Gently squeeze the ends to open the potatoes, fluff interiors with a fork, and season with salt and pepper. Add a small pat of butter if desired.

Fill each potato with the chicken mixture. Sprinkle each stuffed potato with approximately 1 tablespoon additional cheddar cheese and a few bacon crumbles.

Broil for 5 minutes, or until cheese is melted and bubbling. Watch closely to prevent burning. Remove from the oven and let rest for 5 minutes.

Top with chopped chives and a drizzle of ranch dressing if desired. Serve hot.