Preheat oven to 400 degrees Fahrenheit.

Wash and scrub the russet potatoes thoroughly, then dry them.

Pierce the potatoes all over with a fork.

Bake potatoes on a wire rack for 60-70 minutes, or until a fork easily slides into the flesh.

Remove from oven and let cool for at least 10 minutes.

Cut the potatoes in half lengthwise.

Gently scoop out the potato flesh, leaving about 1/4 inch of potato near the skin.

Brush the insides and skins of the potatoes with olive oil.

Place the potato skins cut-side down on a baking sheet and bake for 10 minutes.

Flip the skins over (skin-side down) and bake for another 5 minutes.

Remove from oven and decrease the temperature to 375 degrees Fahrenheit.

While the potatoes are baking, mix the light cream cheese, gluten-free ranch dressing, hot sauce, and shredded sharp cheddar cheese together in a bowl.

Gently fold in the drained chicken breast.

Fill each potato skin with the buffalo chicken mixture.

Top each skin with a sprinkling of the reserved shredded sharp cheddar cheese.

Bake the potato skins once more for about 25 minutes.

Remove from oven and let cool slightly before serving.