Preheat your oven to 400°F (200°C).

Wash the medium potatoes thoroughly and pierce each one several times with a fork. Bake for 45–60 minutes until fork-tender.

In a mixing bowl, combine the cooked shredded chicken, cream cheese, shredded cheddar cheese, garlic powder, onion powder, seasoning salt, and pepper. Mix until smooth.

Let the potatoes cool for a few minutes, then cut in half lengthwise and scoop out some insides to create space for the filling.

Stuff the hollowed-out potatoes with the creamy chicken filling, packing it in slightly.

Place the stuffed potatoes back on a baking sheet and bake for an additional 15–20 minutes until cheese is melted and bubbly.

Garnish with chopped green onions and serve warm.