Prick potatoes all over with a fork.

Place potatoes on a microwave-safe plate and cover with a damp paper towel.

Microwave covered until fork-tender, 10-12 minutes, flipping once halfway through. Potato size may vary, this time could be longer.

Carefully remove from microwave. Discard paper towel and let cool, 5 minutes.

While potatoes microwave, continue recipe.

Coarsely chop broccoli.

Trim and thinly slice green onions.

Pat chicken dry and season both sides with garlic pepper and half the garlic salt (reserve remaining for potato skins).

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add broccoli, 1/4 tsp. salt, a pinch of pepper, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is almost completely evaporated, 4-6 minutes.

Uncover; stir occasionally until broccoli is tender, 2-3 minutes.

Remove from burner.

After 5 minutes, or once potatoes are cool enough to handle, transfer to a clean, flat work surface. Make a 1/2" slit across each potato, lengthwise. Scoop out potato flesh and transfer to a heat-safe mixing bowl (do not discard potato skins).

Add cream base, ranch seasoning, 1/4 tsp. salt, half the cheese (reserve remaining for topping), broccoli, and a pinch of pepper to bowl. Mash mixture until thoroughly combined.

Season potato skins with 2 tsp. olive oil, remaining garlic salt, and 1/4 tsp. pepper.

Evenly divide potato flesh mixture among potato skins. Evenly top with remaining cheese, then bacon.

Place potato boats on one half of prepared baking sheet.

Place chicken on empty side of sheet and evenly top with 1 tsp. olive oil.

Roast in hot oven until potatoes are slightly browned and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

Carefully remove from oven.

Plate dish as pictured on front of card, topping chicken with softened butter and garnishing dish with green onions. Slice chicken, if desired. Bon appétit!