Bake a potato in the microwave while you mince garlic and dice red onions.
Cut the potato in half and scoop a cup in the middle.
Put it hollow-down on a pan and brush the skin with olive oil and sprinkle it with sea salt.
Put it in the oven for 10 min at 425, till the skin gets wrinkly.
Add ranch dressing and diced chicken to the onions and garlic.
When the potato skins are done, turn them over, put in a dollop of barbecue sauce in the scooped-out hollow, followed by a scoop of the chicken-ranch-garlic-onion mix.
Top it with a slice of pepperjack and broil it until it turns brown and bubbly.
You need like eight million of them. Seriously, we can’t stop eating them.