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Preheat your oven to 400°F (200°C).

Wash the potatoes thoroughly and pierce them with a fork several times. Brush with olive oil and place them directly on the oven rack. Bake for about 45 minutes or until tender.

While the potatoes are baking, sauté the chopped spinach in a pan with a little olive oil until wilted. Set aside.

Once the potatoes are done, let them cool slightly. Cut each potato in half lengthwise and scoop out the insides into a bowl, leaving a thin shell.

To the bowl with the potato insides, add the butter, sour cream, half of the cheese, sautéed spinach, diced chicken, salt, and pepper. Mix until well combined.

Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle the remaining cheese on top.

Place the stuffed potatoes on a baking sheet and return to the oven for another 15-20 minutes, or until the tops are golden brown and crispy.

Garnish with chopped green onions before serving.

For a vegetarian version, you can omit the chicken and add more vegetables like mushrooms or bell peppers. If you prefer a spicier kick, try adding some diced jalapeños or a sprinkle of cayenne pepper to the filling. For a dairy-free option, substitute the sour cream and cheese with your favorite non-dairy alternatives. You can also experiment with different herbs like thyme or rosemary for added flavor.