• Preheat your oven to 425°F and line a baking sheet with tinfoil.
• Poke holes all over your potatoes and bake until fork-tender and soft, about 45-60 minutes. Set aside until it is cool enough to handle.
• While the potatoes bake, bring a large pot of lightly salted water to a boil and boil the chicken breast until it is no longer pink inside (about 15-20 minutes).
• Shred the chicken with two forks and set aside until the potato has cooled.
• Once the potato is baked and the chicken is shredded, spray a large pan with cooking spray and heat it over medium heat.
• Cook the turkey bacon until crispy, about 2-3 minutes per side. Transfer to a paper towel and dab off any grease. Roughly chop the bacon and set it aside until the potato has cooled.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Peel the potato and toss it into a large bowl. Use a fork or potato masher to smooth out any lumps. Add the softened cream cheese and mix until well incorporated.
• Add in the shredded chicken, buffalo sauce, egg white, chopped cilantro, and chopped bacon. Mix until everything is well incorporated. Season to taste with salt, pepper, and garlic powder.
• Cut each cheese string into 12 equal pieces. Pour the panko onto a large plate.
• Take a tablespoon-sized ball of the potato dough and press a chunk of cheese into the center. Wrap and roll the potato around the cheese until it's covered.
• Roll the ball around in the panko until it is lightly covered. Place it on the prepared baking sheet. Do this for the rest of the dough.
• Spray the poppers with a bit of cooking spray. Place them in the oven for 15 minutes. After 15 minutes, take the potato poppers out and give them another light mist of cooking spray. Bake until lightly golden and crispy, about another 10 minutes.

For The Avocado Ranch Dip

• While the bites bake, throw the avocado, ranch dressing, garlic powder, salt, and pepper into a small food processor. Blend until well mixed and smooth.
• Serve poppers hot with the dipping sauce.