Preheat oven to 450° F. Pierce potatoes and microwave on high for 12 to 14 minutes or until potatoes are cooked through. Remove from microwave and cool until easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop out potato, leaving the skin intact. Reserve potato for another use.
Brush inside and outside of potato skins with oil and sprinkle with salt and pepper. Place potato skins, skin-side down, on a baking sheet and bake until crisp, about 20 minutes.
Toss the chicken with bacon and Ken's Ranch Dressing, then spoon filling evenly among potato skins. Sprinkle with cheddar cheese. Lower oven to 350° F and return potatoes to oven for 5 minutes.