Instructions

1. Preheat oven to 375˚.
2. Brush potatoes with oil and lightly season with kosher salt. Bake on middle rack of oven 30 minutes. Remove from oven. With a fork, pierce each potato in two places and return to oven for 15 minutes.
3. While potatoes are baking, over medium-low heat, heat 1 tablespoon oil in a large sauté pan. Sauté garlic about 2 minutes then stir in 1/2 teaspoon chipotle peppers.
4. Add ground chicken and brown 4 minutes until just cooked through, breaking up chicken into small pieces as it is cooking.
5. 5. Drain excess oil and place chicken mixture in a large bowl. When cooled slightly, stir in 2 tablespoons of scallions, beans, sour cream or yogurt and 3/4 cup shredded cheese. Season mixture to taste with kosher salt and additional chipotle pepper to taste, if desired.
6. If potatoes are less than 3 1/2-inches in length, with a sharp knife, cut lengthwise down the center. (If potatoes are larger, cut into three lengthwise pieces. You will have two shallow ends and a middle section which you can save for another preparation, such as hash browns.) Using a small spoon or melon baller, scoop out the flesh of each skin leaving a 1/4-inch shell on each potato skin.
7. Increase oven temperature to 450˚. Place the potato skins on a foil lined baking sheet and stuff with chicken mixture. Sprinkle with remaining cheese. Bake about 8-10 minutes, or until cheese is melted and bubbly. Place potato skins on platter, sprinkle with remaining scallions and serve.