Rub 4 large russet potatoes with canola oil and kosher salt.
Baked for 1 hour at 400 degrees.
Place 6 slices of thick hardwood smoked bacon on a wire rack above a cookie sheet and put them in the same oven for about 35 minutes until completely done.
Pat them dry and chop 4 slices into nice sized pieces.
Chop the other two slices separately for garnishing later.
While the potatoes are baking, chop up a medium red onion, should make about a 2/3 cup.
Pour extra virgin olive oil and place butter in a non stick pan.
Saute onions over medium heat for about 5-7 minutes until they become translucent.
Cut up 8oz. of cream cheese and add to the pan and stir to allow it to begin melting.
Toss in the chopped bacon and 2 1/2 cups of shredded or chopped chicken to the pan.
Add 1/4 cup of chicken stock and 1/2 cup of bbq sauce.
Once everything is combined, toss in 1/2 cup of pepper jack cheese and stir until melted. Remove from the heat.
Once your potatoes are done and have cooled slightly, make a cut down vertically and horizontally creating an addition sign.
Hold each potato with both hands and squeeze the bottom until it opens up for you making a clean palette for your creations.
Place 1 T of butter into each potato and salt + pepper to taste.
Top each potato with 1 cup of the chicken mixture and then 1/2 cup of pepper jack cheese. Place them in a 350 degree oven for about 5-7 minutes so that the cheese melts.
Remove and garnish with reserved bacon, red onion and chopped cilantro. Say grace and enjoy!