Preheat your oven to 400°F (200°C). Scrub the potatoes, dry them, and pierce them multiple times with a fork. Rub the skins with the olive oil and sprinkle evenly with kosher salt.

Place the potatoes directly on the oven rack or a baking sheet and bake for 50-60 minutes, or until the insides are tender when pierced with a knife.

While the potatoes bake, prepare the filling. In a medium bowl, combine the cooked shredded chicken, softened cream cheese, ranch seasoning, and half of the shredded cheddar cheese. Stir until completely mixed.

Once the potatoes are done and cool enough to handle safely, slice them open lengthwise. Use a fork to gently fluff the potato flesh inside the skins.

Divide the chicken and cream cheese mixture into four equal portions. Spoon the filling generously into the center of each fluffed potato.

Top each stuffed potato with the remaining shredded cheddar cheese and the crumbled cooked beef.

Return the stuffed potatoes to the oven for 5 to 10 minutes, just until the cheese is melted and bubbling.

Remove from the oven. Top each potato with a dollop of sour cream and a sprinkle of fresh chives before serving immediately.