Loaded Chicken & Shrimp Baked Potato

1 cup shredded rotisserie chicken

2 baked potatoes

3 tablespoons extra virgin olive oil, divided

3 strips thick-cut bacon, chopped

12 pan-fried shrimp

1 clove garlic, minced

3 stalks green onion, sliced

1 small yellow bell pepper

1 small red bell pepper

1 small sweet onion

2 tablespoons melted unsalted butter

Preheat oven to 350 degrees.

Place the potato in the center of a square of aluminum foil.

Using a small brush coat the potatoes with olive oil.

Sprinkle the potatoes all over with sea salt and freshly cracked black peppercorns.

Wrap the potatoes in the aluminum foil and place it on the center rack of a 350 degrees oven.

Cook for one (1) hour.

Remove the foil and place the potatoes on a plate, using a sharp knife slice the potato down the center.

Using a fork fluff and break apart the center of the potato and drizzle each potato with a tablespoon of melted unsalted butter.

Add the rest of the toppings and serve.

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