preheat oven to 400 degrees

brush both potatoes on all sides with olive oil, sprinkle generously with sea salt

Set on metal baking sheet and bake for one hour or until a fork goes in easily

20 minutes before potato is done begin prepping toppings and cheese sauce:

Dice chicken (warm in microwave if needed), start cooking bacon, when crispy, allow to cool, then chop. Steam broccoli until tender (5 minutes) and chop chives, shred cheddar cheese

Warm milk in the microwave or in a small pot. Heat a small sauce pan on medium heat, add butter, melt. Add flour, whisk. This is your roux, it will thicken your sauce. Add a pinch of sea salt and a few turns black pepper. Now, slowly add milk while consistently whisking. Allow the roux and milk mixture to thicken a bit while stirring occasionally. Once the milk thickens a bit, add cheese in thirds, whisking until smooth. Turn off heat.

Remove potatoes from the oven. Slice almost end to end, then smush the ends toward each other (pictured above), load with butter and use a fork to mash the bitter into the potato, sort of creating mashed potatoes inside the skin. Sprinkle with sea salt and pepper. Add chicken and steamed broccoli florets, pour desired amount of cheese sauce over the top. Garnish with chopped bacon and chives. Eat!