Recipe courtesy Southern Living
4 large baking potatoes
1 1/2 tsp olive oil
2 tsp salt
8 bacon slices
1 cup diced cooked chicken
1 cup shredded Cheddar cheese, divided
1 cup shredded Swiss cheese, divided
1/2 cup mayonnaise
2 Tbsp minced onion
1 Tbsp Dijon mustard
Clean and pat dry potatoes. Rub potatoes evenly with oil; sprinkle with salt. Bake at 425 degrees directly on top of the oven rack for 55 minutes or until potatoes are tender and skin is crisp.
Cook bacon in a skillet over medium-high heat 7 to 10 minutes or until crisp; drain on paper towels. Crumble bacon.
When potatoes are cooked, cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, 3/4 cup Cheddar and Swiss cheese, and next 3 ingredients.
Spoon mixture into shells; sprinkle with remaining cheeses. Place on an aluminum foil lined baking sheet.
Bake at 400 degrees for 25 to 30 minutes or until thoroughly heated.