Wrap the potatoes individually in aluminum foil, then place them on a baking sheet. Bake for 50 minutes until tender.
Meanwhile, cut the chicken into cubes (about ½-inch), season the chicken cubes with salt and pepper
In an oven-proof skillet, heat 2 tsp oil over medium heat. Cook the chicken for 8 to 10 minutes or until the inside of the chicken flesh has lost its pink color. Add the BBQ sauce and peas, mix well until the chicken is well coated. Continue cooking for 2 minutes
Remove the cooked potatoes from the foil sheets. Cut the potatoes in half lengthwise.
Scoop them out with a spoon, leaving about 1/4-inch of flesh around the edges and taking care not to damage the skin.
Place the leftover flesh in a large bowl, mash it.
Add the chicken mixture and mix well.
Place the potatoes on a baking sheet lined with parchment paper, then top with the chicken mixture
and cheese.
Bake for 20 minutes.
Serve hot.
Notes
The stuffed potatoes can be kept in the fridge an airtight container for five days.
You can freeze it for up to 3 months, to reheat it, place it directly in the oven for 20 minutes at 350 ˚F.