Loaded BBQ Potato Skins

Instructions

1. Bake the potatoes
   Preheat oven to 400°F (200°C). Rub potatoes with 1 tablespoon olive oil and sprinkle with salt. Pierce each potato several times with a fork. Place directly on oven rack and bake for 45-60 minutes until skin is crisp and potatoes are tender when pierced with a knife.
2. Prepare the potato shells
   Allow potatoes to cool slightly until you can handle them. Cut each potato in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. Save the scooped potato for another use. Brush the inside and outside of potato skins with remaining olive oil and sprinkle with garlic powder. Place skin-side up on a baking sheet and bake for 10 minutes. Flip and bake another 5 minutes until edges are crispy.
3. Prepare the BBQ chicken filling
   While the skins are crisping, combine the shredded chicken with BBQ sauce in a medium bowl. Mix well to ensure the chicken is evenly coated.
4. Fill the potato skins
   Remove potato skins from oven. Fill each potato skin with BBQ chicken mixture. Sprinkle evenly with both cheeses and crumbled bacon.
5. Bake until bubbly
   Return filled potato skins to the oven and bake for 10-15 minutes until cheese is melted and bubbly, and the edges of the potatoes are golden brown.
6. Add final toppings
   Remove from oven and let cool for 2-3 minutes. Top each potato skin with a small dollop of sour cream, sliced green onions, and chopped cilantro. Drizzle with additional BBQ sauce if desired.