Preheat oven to 450°F.

Rinse and scrub potatoes clean of dirt. Pierce potatoes with a fork several times so the steam can escape when cooked. Wrap potatoes with paper towel and microwave them for 10-12 minutes, or until the potatoes are tender. Cool potatoes for 5 minutes.

Meanwhile, mix 1/4 cup barbecue sauce and bacon with the chicken.

Once potatoes are cooked and cooled, cut the potatoes lengthwise. Scoop out the inside of the potatoes, leaving about a 1/2 inch layer of potato inside the peel. Spray the potato skins with cooking spray and bake 5-7 minutes, or until the outside of the potatoes are slightly crispy.

Meanwhile, using a potato masher or the fork you used to pierce the potatoes, mash the insides of the potatoes that you scooped out and mix in with the barbecue chicken mixture.

Remove potato skins from the oven. Fill each potato skin with 1/6 of the chicken/potato mixture (this should be about 1/3 to 1/2 cup... more or less, depending on how much potato you scooped out). Top each potato with 2 tablespoons cheese. Cook stuffed potatoes 2-3 more minutes in the oven, or until the cheese is melted.

Drizzle 2 teaspoons remaining barbecue sauce on each potato and top with a little green onion.