Preheat the oven to 425F (220c). Using a fork prick the potatoes in a few spots. Drizzle potatoes with the canola oil and season with salt.
Wrap each one in aluminum foil, set on baking tray and bake for 45 minutes to one hour or until a fork slides in easily but the sides of the potato are still in tact and not collapsing.
In the meantime, heat a large skillet over medium heat. Add the ground chicken and cook stirring occasionally and breaking up the meat, for six to eight minutes or until brown. Sprinkle with salt and pepper to taste, set aside at room temperature.
Once the potatoes have finished cooking, slice each one lengthwise from end to end without cutting them in half. Using your hands pop open the potatoes by gently squeezing the bottom and pushing upward to create a pocket. The potato flesh will stay inside the potato.
Evenly divide the chicken between each potato and place back in the oven to come back to temperature. Remove from oven and garnish with blue cheese, crumbled bacon, small dollop of sour cream, hot sauce and chives!