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1
Preheat oven to 400 F. Spray a baking sheet with non-stick cooking spray.
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2
Take a fork and poke a couple of holes around each potato.
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3
Place the potatoes on the baking sheet.
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4
Drizzle the tops of the potatoes with half of the oil and some salt and pepper.
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5
Bake for about 50 minutes or until softened.
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6
Remove from oven to cool.
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7
Meanwhile, in a medium skillet preheated to medium-high heat, add the remaining olive oil, celery, carrots, onion, thyme, and a dash of salt and pepper Saute veggies until softened, about 7 minutes.
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8
Turn the heat back to medium, add butter into the skillet and allow it to melt.
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9
Sprinkle the flour over the veggies and stir to combine.
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10
Next, pour the milk over the veggies and continue to stir creating a thickened sauce.
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11
This should take about 2 to 3 minutes.
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12
Remove skillet from heat, stir in chicken, 1/3 of the mozzarella and another dash of salt and pepper.
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13
Once the potatoes have cooled, slice the tops open lengthwise and scoop out some of the potato flesh so there is space for the filling.
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14
Pour some of the chicken pot pie mixture into each baked potato.
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15
Top the potatoes with the remaining mozzarella.
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16
Place baking sheet back in the oven for five minutes or until the cheese has melted.
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17
Remove from oven, garnish with bacon, and serve immediately!
