Preparation Steps

• Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork.
• Rub the potatoes lightly with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when squeezed.
• While potatoes are baking, pat chicken breasts dry. In a small bowl, combine salt, pepper, garlic powder, and paprika. Rub the seasoning mixture all over the chicken breasts.
• Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Remove from skillet, let rest for a few minutes, then shred or dice.
• Once potatoes are baked, carefully remove them from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through. Fluff the inside flesh with a fork.
• Divide the shredded/diced chicken evenly among the potatoes, stuffing it into the opened potato. Top with shredded cheddar cheese.
• Return the potatoes to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
• Garnish with sour cream, chopped green onions, and crumbled bacon bits if desired. Serve hot and enjoy!