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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Pierce each potato several times with a fork or sharp knife.
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3
Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.
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4
Transfer to a wire rack until cool enough to handle, about 10 minutes.
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5
Set the oven to the broil setting.
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6
Place the chicken and 1/3 cup of the barbecue sauce in a medium bowl and stir to combine; set aside.
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7
Slice each potato in half lengthwise.
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8
Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use.
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9
Brush the insides of the potatoes with the melted butter and season with salt and pepper.
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10
Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.
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11
Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they dont burn).
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12
Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
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13
Place a heaping tablespoon of the shredded barbecued chicken in each skin, then drizzle about 1 teaspoon of the remaining barbecue sauce over the chicken.
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14
Place the skins in the broiler and broil until the chicken is hot and the sauce has darkened slightly, about 4 to 5 minutes.
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15
Remove from the broiler and top with coleslaw.
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16
Serve immediately.
