Barbecue Chicken Stuffed Baked Potatoes

Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, about 45 minutes.) Transfer to a clean cutting board and let cool slightly.

Preheat oven to 425 degrees F.

Heat chicken and broth in a small saucepan over medium heat until hot. Keep warm.

Holding each potato with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh. Divide butter, salt and pepper among the potatoes, scraping with a fork to incorporate the butter.

Top the potatoes with the chicken mixture and sprinkle with Cheddar. Place on a rimmed baking sheet.

Bake until the cheese is melted, 3 to 4 minutes. Serve the potatoes topped with sour cream, barbecue sauce and scallions.