Preheat oven to 350 degrees F.

Rinse the potatoes under running water, scrubbing off the dirt. Pat them dry with a paper towel, and poke a few holes all around each potato. Bake in the oven for about 1 hour and 15 minutes, or until their fork tender.

Note: You can also cook the potatoes in the microwave for about 15 to 20 minutes, or until fork tender.

Heat a skillet over medium-high heat. Chop the bacon and add it to the skillet. Cook until crispy. Drain and transfer to a plate lined with paper towels.

Drain off most of the bacon grease. Season both sides of the chicken breasts with the salt, pepper, garlic powder and paprika. Cook the chicken (in batches) in the same skillet with the reserved bacon grease. Sauté for about 2 to 4 minutes per side, or until golden brown and fully cooked through. Transfer to a plate, and allow to cool down slightly. Cut into a small dice.

Cut the potatoes by making a slit down the center of each. Open the up a bit and fluff the insides with a fork. Add a tablespoon of butter in each potato and top with some sour cream, shredded cheese, bacon, chicken, a drizzle of ranch and scallions. Enjoy!