1. Preheat your oil in a deep fryer or heavy pot to 350°F. Scrub the russet potatoes and pierce them with a fork. Bake the potatoes in a preheated oven at 400°F for 45 minutes or until tender. Allow the potatoes to cool slightly, then slice them in half and scoop out most of the flesh, leaving a thin layer for structure.

2. In a skillet over medium heat, cook the ground chicken until fully cooked. Stir in the buffalo sauce, garlic powder, salt, black pepper, crumbled bacon, cheddar cheese, and cream cheese. Cook until the cheese has melted and well combined.

3. Fill each potato skin with the buffalo chicken and cheese mixture, pressing down gently to pack it in. Carefully place the stuffed potato skins in the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove from oil and drain on paper towels.

4. Plate the deep-fried Buffalo Chicken Bacon Potato Skin Bombs and drizzle with extra buffalo sauce if desired. Serve hot and crispy, accompanied by your favorite dipping sauces.