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1.
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Preheat your oven to 425 F and line a baking sheet with tin foil.
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2.
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Poke holes all over your potatoes, put them onto the baking sheet and bake until fork tender and soft, about 45-60 minutes.
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Set aside until it cool enough to handle.
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3.
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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).
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Remove chicken from the water onto a cutting board.
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4.
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Shred the chicken with two forks and set aside until the potato has cooled.
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5.
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Once the potato is done baking and the chicken is shredded, spray a large saute pan with cooking spray and heat over medium heat.
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Once hot add the bacon into the pan.
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6.
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Cook the bacon until crispy, about 1-2 minutes per side.
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Transfer to a paper towel and dab off any grease.
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7.
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Roughly chop the bacon and set aside until the potato has cooled.
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8.
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Once everything is ready to go, its time to make the bites!
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9.
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Preheat your oven to 400 F and line a baking sheet with parchment paper.
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10.
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Peel the potato and toss the flesh into a large bowl (discard peel).
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Mash it with a potato masher or fork, until it is lump free.
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11.
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Add the softened cream cheese and mash until well incorporated.
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12.
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Add in the shredded chicken, Buffalo sauce, egg white, chopped cilantro and chopped bacon and mix until everything is well incorporated.
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13.
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Season to taste with salt, pepper and garlic powder.
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14.
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Chop each cheese string into 12 pieces by cutting each string into 6 even-sized pieces then cutting each of the 6 chunks in half.
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15.
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Pour the panko onto a large plate.
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16.
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Take a tablespoon-sized ball of the potato dough and press a chunk of cheese into the center.
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Wrap and roll the potato around the cheese until it is well centered and covered.
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17.
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Roll the ball around in the panko until it is lightly covered then place on the prepared baking sheet.
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Do this for the rest of the dough.
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18.
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Spray the poppers with a bit of cooking spray and place in the oven for 15 minutes.
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19.
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After 15 minutes, take the potato poppers out of the oven and give them another light mist of cooking spray.
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Bake until lightly golden and crispy, about another 10 minutes.
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20.
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While the bites bake, throw the avocado, ranch dressing, garlic powder and salt and pepper into a small food processor.
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Blend until well mixed and smooth.
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21.
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Serve poppers hot with the dipping sauce.
