chicken potpie twice baked potatoes

Directions:

1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Pierce potatoes all over with a fork and place on the prepared baking sheet. Bake until the skin is crispy and the potatoes are tender, about 1 hour. (Alternatively, place potatoes on a microwave-safe plate; microwave on High until a fork can easily be inserted into centers, 10 to 12 minutes.) Let the potatoes stand until cool enough to handle, about 10 minutes; reserve the foil-lined baking sheet.
2. Cut the cooled potatoes in half lengthwise; scoop the flesh into a large bowl. Place the skins, hollowed-side up, on the reserved baking sheet. Add ½ cup half-and-half and ¼ cup cubed butter to the potatoes; mash to combine. Stir in 2 cups chicken, 1 cup carrots and peas, ¼ cup cheese, 1 tablespoon each thyme and chives and ½ teaspoon each salt and pepper.
3. Divide the chicken mixture among the potato skins; sprinkle with the remaining ½ cup cheese. Bake until the cheese is melted, about 10 minutes. Garnish with additional thyme and chives, if desired.