Start off by adding the chicken breast in a medium mixing bowl and applying the avocado oil as a binder. Hand toss and then season with your favorite chicken rub. Place in the fridge for 45 minutes.

Pierce the russet potatoes on the top and then add avocado oil and hand mix. Now season with kosher salt and wrap in aluminum foil.

Have the smoker set at 250 degrees F and add the potatoes. Let them smoke for 45 minutes and then add bourbon wood chunks for smoke right before adding the chicken breast. Make sure to put the chicken breast as far from the heat source as possible.

Remove the potatoes when they are probe tender and leave them wrapped in the foil. Remove the chicken breast when they reach 165 degrees F internally and let them cool for 8 minutes, shred them.

In a medium sized mixing bowl add 2 blocks of cream cheese (softened), crispy bacon, 1-2 diced jalapeños, the shredded chicken and the shredded cheese. Hand mix until it’s combined well.

Slice the potatoes in half and hallow each halve out. Fill with the jalapeño cream cheese mixture and top with more shredded cheese.

Place on the smoker or oven at 425 degrees F for 25 minutes, or until the cheese is nice and melted.

Remove and top with bbq sauce and chives.

Enjoy with family and friends!