Wash and scrub the potato to remove any dirt from the eyes. Wrap in aluminum foil and bake until fork-tender, about an hour.
Sprinkle the chicken breast with 1 teaspoon of the salt and 1 teaspoon of the pepper. Over medium-high heat, grill the chicken until cooked through (an internal temperature of 165 degrees F), 3 to 5 minutes on each side. Set aside and let cool. Chop or tear apart with forks.
In a small saucepan over medium heat, cook the bacon until crisp. Transfer to a paper-towel-lined plate to drain.
Slice the baked potato in half and sprinkle with the remaining 1 teaspoon salt and 1 teaspoon pepper. Add the butter to the potato, and then add the Cheddar. Next, add the chicken, bacon and green onions. Add the sour cream right on top, cover with barbecue sauce and enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.