Preheat oven to 400 degrees.
Coat potatoes with olive oil and sprinkle with salt. Place on a baking sheet and cook potatoes for 1 hour or until tender.
In a large skillet, pour small amount of olive oil to coat. Saute onion, celery and carrots until tender (about 5 min.). Add chicken and hot sauce and stir to warm through and combine. Keep warm.
Once potatoes are done, slice in half, scoop out the middle of each potato half (leaving a small border all the way around each potato half). Place the potato flesh into a large bowl.
Add butter, ranch seasoning, sour cream, and cream cheese. Stir to combine well.
Divide potato filling amongst the 8 potato halves and top with about a half cup of chicken mixture.
Top each potato with a couple tablespoons of Monterey Jack cheese.
Place the potatoes back into a 350 degree oven for 10-15 minutes to melt the cheese. Say Grace and enjoy!!