Preheat the oven to 450ºF.

Using a fork, poke holes through washed potatoes.

Place the potatoes on a standard baking sheet with a rack over the top of it and use a basting brush to coat them with melted butter.
Sprinkle each potato with a bit of salt and pepper.

Bake for 55 minutes or until fork tender.

In a small bowl, mix together the shredded chicken and buffalo sauce.

Split your potatoes and baste the inside with leftover melted butter.

Sprinkle the insides of the potatoes with salt and pepper.

Place about ¼ cup of the chicken mixture into each potato.

Drizzle with extra buffalo sauce, if desired, then drizzle with ranch dressing.