Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes, dry them, rub with olive oil, and season with salt and pepper. Prick holes in each potato and place them on a foil-lined baking sheet.

Bake the potatoes for 50-60 minutes until the skins are crispy and insides are tender.

In a skillet, add olive oil and cook seasoned chicken for 12-14 minutes until cooked through; chop into bite-sized cubes.

Melt unsalted butter in a saucepan, whisk in flour to create a roux, gradually add milk, and cook until thickened.

Stir in cheddar cheese until melted and smooth; add chipotle pepper powder and adjust seasoning.

Steam broccoli for 2-3 minutes until vibrant; set aside.

Slice each baked potato and fluff the insides. Layer with cheese sauce, chicken, and broccoli.