Directions:

Heat oven to 400 degrees F.

Pierce potatoes with a fork. Place on an ungreased 15 x 10-inch baking pan. Rub with olive oil. Bake for 50-60 minutes or until tender. Cool potatoes on a wire rack.

When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out center pulp, leaving each half with a 1/4-inch shell. Save potato pulp for a different recipe.

Brush both sides of potato skins with butter; season with salt and pepper. Place potatoes cut side up on pan. Broil 4 inches from the heat for 5 minutes.

Combine the chicken, barbecue sauce, pineapple, red onion and 1 cup cheddar in a bowl.

Spoon chicken mixture into potato shells; return to the pan. Sprinkle with remaining cheddar. Broil for 2-3 minutes longer or until cheese is melted and edges are crisp. Top with green onions and sour cream.