Preheat your oven to 400°F (200°C).

Scrub and dry the potatoes, then poke each potato several times with a fork to allow steam to escape.

Rub the potatoes with a bit of olive oil, and season them with salt and pepper.

Place them directly on the oven rack or on a baking sheet, and bake for 50-60 minutes or until they’re fork-tender.

While the potatoes bake, shred your cooked chicken if it’s not pre-shredded.

In a mixing bowl, combine the shredded chicken with 1 cup of BBQ sauce. Stir until the chicken is fully coated. If you prefer extra saucy chicken, add more BBQ sauce to taste.

Set aside the BBQ chicken mixture until the potatoes are ready.

When the potatoes are done, remove them from the oven and let them cool slightly.

Carefully cut each potato lengthwise down the middle, being cautious not to cut all the way through.

Fluff the potato insides with a fork, then add a spoonful of the BBQ chicken mixture into each potato.

Top each potato with a generous sprinkle of shredded cheese.

Place the assembled potatoes back in the oven for about 5-10 minutes, or until the cheese is melted and bubbly.

Once the cheese has melted, remove the potatoes from the oven and add your desired toppings.

Add a dollop of sour cream, sprinkle with chopped green onions, or add extra BBQ sauce if desired.