bbq chicken twice- baked potatoes

BBQ Chicken Twice-Baked Potatoes
Ingredients:

4 large russet potatoes
1 cup cooked and shredded chicken breast
1/2 cup BBQ sauce (plus extra for drizzling)
1/2 cup sour cream
1/4 cup milk
2 tbsp butter
1 cup shredded cheddar cheese (divided)
1/4 cup chopped green onions (optional)
Salt and pepper to taste
Instructions:

Bake the Potatoes:

Preheat the oven to 400°F (200°C).
Scrub the potatoes clean, poke a few holes in each with a fork, and place them directly on the oven rack.
Bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork.
Remove from the oven and let them cool slightly.
Prepare the Filling:

While the potatoes are baking, mix the shredded chicken with the BBQ sauce in a bowl.
Once the potatoes are cool enough to handle, cut each potato in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato on the skin to form a sturdy shell. Place the scooped-out potato in a mixing bowl.
Add the sour cream, milk, butter, 1/2 cup of shredded cheddar cheese, and salt and pepper to the scooped-out potato. Mash until smooth and well combined.
Stuff the Potatoes:

Stir the BBQ chicken into the mashed potato mixture.
Spoon the mixture back into the potato shells, dividing it evenly among the 8 halves.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of each filled potato.
Bake Again:

Place the stuffed potatoes on a baking sheet and return to the oven.
Bake for an additional 15-20 minutes, or until the cheese is melted and the potatoes are heated through.
Serve:

Remove the potatoes from the oven and let cool for a few minutes.
Drizzle with extra BBQ sauce and sprinkle with chopped green onions, if desired.
Serve hot and enjoy!