Preheat your oven to 400°F. Using a fork, poke several small holes all over each potato.

Place the potatoes directly on the center oven rack and bake for about 1 hour, or until tender. Remove from the oven and let cool until safe to handle.

Slice each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin to help it hold its shape. Save the scooped potato for another use.

Brush both the inside and outside of each potato skin with vegetable oil. Sprinkle evenly with salt. Arrange the skins cut-side down on a baking sheet fitted with a rack or lined with parchment paper.

Return to the oven and bake for 5 minutes. Flip the skins over and bake an additional 5 minutes until slightly crisp.

Remove from the oven and spoon about 1 teaspoon of barbecue sauce into each potato skin, spreading it evenly.

Sprinkle a layer of shredded mozzarella over the sauce. Top with diced chicken and red onion, then add a little more cheese if desired.

Bake for about 10 minutes, or until the cheese is fully melted and bubbly.

Remove from the oven, drizzle lightly with additional barbecue sauce, and sprinkle with fresh cilantro. Serve hot.