Loaded Chili Chicken Baked Potatoes

Preheat your oven to 400°F (200°C).

Scrub the potatoes thoroughly and pierce them all over with a fork.

Bake the potatoes for about 45 minutes, or until tender and cooked through.

While the potatoes are baking, heat the olive oil in a skillet over medium heat.

Toss in the diced brown onion, red bell pepper, and green bell pepper, and sauté until softened.

Add the chicken breast and cook until nicely browned and fully cooked through, then shred the chicken using a knife and fork.

Stir in the beans, diced tomatoes, tomato paste, chicken broth, and all the spices.

Simmer the mixture for about 10-15 minutes until nicely thickened.

Once the potatoes are ready, carefully slice them open and fluff the flesh with a fork, mixing in the butter and half of the cheese.

Spoon the chili chicken filling generously over the fluffed potatoes.

Top with the remaining cheddar cheese and shredded mozzarella.

Pop the loaded potatoes back into the oven for another 5-10 minutes, just until the cheese is melted and bubbling.