Preheat oven to 400° and line two sheet trays with parchment paper. On one, place the potatoes. Rub with a little oil and sprinkle with salt if desired. One the other, place the chicken tenders. Sprinkle evenly with the salt. Place them in the oven at the same time. Remove the chicken tenders after 15 minutes and continues baking the potatoes 25-35 more minutes, for a total of 40-50 minutes. Check to see if they are fork tender.
While the chicken and potatoes cook, make the ranch. In a small bowl, combine the mayo, chives, dill, parsley, garlic oil and pepper. Stir until well mixed. (If you don't need this low FODMAP, feel free to use your favorite ranch dressing.)
After removing the chicken from the oven, chop and place in a large bowl. Add in the ranch and 1/3 of the bacon. Stir to combine.
Once potatoes are done, remove them from the oven and let cook about 10 minutes so they are easier to handle. Cut in half lengthwise and scoop out the inside, leaving 1/4 inch of potato. The easiest way to do this is with a cookie scoop. Brush the potatoes lightly with avocado oil and place cut side down on the sheet tray. Bake for 7 minutes, flip over and bake 5 more minutes.
Fill with chicken mixture and top with more bacon.
*My favorite way to make bacon is to bake it. Place it on a parchment lined sheet tray, place it in a cold oven, turn oven on to 375° and cook 25 minutes or until crispy. You can also chop up the raw bacon and cook it in a pan.