Poke holes in potatoes with fork. Place directly on rack in oven and bake for 50-60 minutes or until potato is tender.
While potatoes are cooking, combine shredded chicken and buffalo sauce until chicken is coated.
Remove potatoes from the oven and allow to cool until they are cool enough to handle.
Cut potatoes in half lengthwise with a knife. Use a spoon to remove most of the insides from the potatoes, leaving about 1/4 inch of potato all the way around inside of the skin. Set aside potato scooped out to use for another purpose.
Turn oven on to broil - high.
Place potato skins on a baking sheet and baste with butter then salt and pepper. Flip then do the same to the other side so both sides are buttered and seasoned.
Broil potato skins on one side for 3 minutes, keeping a close eye on the potato skins so they don't burn.
Remove from oven and flip. Broil for another 3 minutes on the other side. If they are start to burn, remove immediately from oven.
Fill potato skins with buffalo chicken mixture and top with shredded cheese. Broil again for another 3 minutes or until cheese on top is melted.
Top with parsley or chives (optional). Serve hot and with Heluva Good Buttermilk Ranch Dip for dipping.