Preheat the oven to 350°F. Position the oven rack in the middle and line a baking sheet with aluminum foil. Thoroughly scrub the potatoes with a vegetable brush and pat them dry. Rub each potato with olive oil and sprinkle sea salt over all sides.

Using a fork, poke each potato 4–6 times on all sides. Place the potatoes onto the prepared baking sheet. Bake the potatoes for approximately 1 hour, or until they are fork-tender.

Remove the potatoes from the oven. Using tongs, carefully transfer one potato at a time to a cutting board. With a large, sharp knife, cut each potato in half lengthwise. Using a spoon, carefully scoop out the centers and transfer the potato flesh into a large mixing bowl. Leave a little potato around the edges to help the skins maintain their shape. Return the hollowed-out potato skins to the baking sheet.

Mash the potato centers until smooth. Add 1 cup of shredded cheddar cheese, mozzarella cheese, softened cream cheese, shredded chicken, buffalo hot sauce, and sour cream. Stir until everything is thoroughly combined.

Stuff the potatoes. Spoon generous amounts of the buffalo chicken mixture into each potato skin, creating a heaping mound of filling.

Serve and enjoy! Remove from the oven and garnish with chopped green onions. Serve with ranch dressing, additional sour cream, or an extra drizzle of buffalo sauce if desired.