Chicken Club Stuffed Potatoes

Ingredients

4 baking potatoes
1 1/2 teaspoons olive oil
2 teaspoons kosher salt
1 cup chopped cooked chicken breast
1 cup shredded cheddar cheese, divided
1 cup shredded swiss cheese, divided
1/2 cup Baconnaise
1/2 cup chopped tomato
1 teaspoon onion powder
1 tablespoon Dijon mustard

Directions
Rub potatoes all over with olive oil; sprinkle with salt. Bake at 425° directly on top oven rack for 55 minutes or until potatoes are tender and skin is crisp. Cut potatoes in half lengthwise; hollow out the potatoes leaving shells intact. Stir together potato pulp, bacon, chicken, 3/4 cup each Cheddar and Swiss cheese, Baconnaise, chopped tomato, onion powder and Dijon mustard. Spoon mixture back into shells; sprinkle with remaining cheeses. Bake on a foil-lined baking sheet at 400° for 25 to 30 minutes or until thoroughly heated.