Preheat your oven to 400°F (200°C). This ensures that your potatoes bake evenly and become perfectly fluffy inside.

Wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a towel. Poke several holes in each potato with a fork to allow steam to escape during cooking.

Place the potatoes directly on the oven rack (or on a baking sheet for easier cleanup) and bake for 45-60 minutes, or until tender when pierced with a fork. The skin should be crispy, while the inside remains soft.

While the potatoes are baking, combine the shredded chicken and BBQ sauce in a mixing bowl. Stir until the chicken is well-coated. For added flavor, mix in half of the chopped green onions.

Once the potatoes are baked, remove them from the oven and let them cool for a few minutes. Carefully cut a slit down the center of each potato, gently squeezing the ends to open them up. Fluff the insides with a fork, then season with salt and pepper.

Generously spoon the BBQ chicken mixture into each potato, followed by a sprinkle of shredded cheddar cheese.

Return the stuffed potatoes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Remove the potatoes from the oven and let them cool slightly. Top each stuffed potato with a dollop of sour cream and a sprinkle of remaining green onions. Add any additional toppings you like, such as jalapeños or bacon bits.