1. Cook the chicken in the slow cooker. Add 2 boneless, skinless chicken breasts to a slow cooker. Spoon over 1 cup of BBQ sauce. Add 1 cup of water. Cook on low 3 1/2 to 4 hours. Once chicken is fully cooked, remove from slow cooker and shred with a fork. Place in a bowl and stir in an additional 1/4 cup BBQ Sauce.

2. Preheat oven to 400 degrees. Wash potatoes and pat dry with a clean dish towel. Place potatoes on a cookie sheet, using your hands coat with olive oil. Sprinkle with salt and pepper. Bake in 400 degree oven for approximately 20 minutes or until fork tender. Remove from oven and allow to cool.

3. Slice each potato in half lengthwise. Scoop out the center of each potato. Fill the center of each potato with shredded BBQ chicken, and top with grated cheese and sliced green onion. Place filled potato skins back into the oven for a couple of minutes, until the cheese is melted.

4. Serve with a side of your favorite BBQ sauce. Enjoy!