Scrub potatoes clean. Rub outsides of potatoes with the softened butter and sprinkle with salt.

Place potatoes on a shallow baking pan and bake in a 425 degree oven for 50-60 minutes or until tender.

Allow potatoes to cool; split potatoes in half lengthwise and scoop out the insides leaving a scant 1/4” potato shell. The potato insides can be saved and used elsewhere.

Brush the inside of each potato half with the melted butter and sprinkle each with a pinch of salt (or to taste); set aside.

In a medium size mixing bowl beat together the cream cheese, ranch dressing, hot pepper sauce and black pepper until smooth and creamy; stir in chicken.

Top each potato half with 2 tablespoons of chicken mixture.

Bake potatoes on the shallow baking pan 10-15 minutes or until mixture is bubbly and heated through.

Remove pan from oven and top potatoes with shredded cheddar cheese and sprinkle with cayenne pepper to taste.

Bake an additional 2-3 minutes or until cheese is melted.

Serve with celery sticks and bleu cheese or ranch dressing.