Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and dry them thoroughly. Rub each potato with olive oil, then sprinkle with salt. Place them on a baking sheet and bake for 45 to 60 minutes until the skins are crisp and a fork slides easily into the center.
While the potatoes bake, cook the turkey bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess grease, then crumble once cooled.
Steam the broccoli florets just until tender but still vibrant green, about 3-4 minutes. You can do this on the stovetop with a steamer basket or in the microwave with a splash of water covered with a lid or plastic wrap.
Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides into a large bowl, leaving a thin shell to hold the filling.
Add the shredded chicken, steamed broccoli, crumbled turkey bacon, shredded cheddar cheese, sour cream, garlic powder, salt, and pepper. Mash and mix everything together until creamy and well combined.
Spoon the creamy filling evenly back into the potato shells, mounding it slightly. Place the stuffed potatoes back on the baking sheet.
Bake the stuffed potatoes for an additional 15 minutes at 400°F (200°C), or until the cheese melts and the tops are slightly golden.
Remove from the oven and garnish with freshly chopped chives. Serve hot and enjoy the perfect balance of creamy, cheesy, and savory flavors.
