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Preheat oven to 400°F (200°C). Scrub potatoes and poke holes in them with a fork.
Bake potatoes directly on the oven rack for 45-60 minutes until tender.
In a slow cooker or instant pot, cook chicken breasts with ranch seasoning and enough water to cover them. Cook on low for 6-8 hours or pressure cook for about 10 minutes.
Shred cooked chicken in a bowl and mix in softened cream cheese and cheddar until well combined.
Once cool enough to handle, slice baked potatoes lengthwise and scoop out some flesh to mix into the filling. Refill potatoes with the mixture.
Top each potato with bacon bits and additional cheddar cheese, then return to the oven for another 10-15 minutes until heated through.