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Poke a few holes into the potatoes, coat with some olive oil and kosher salt
Bake at 425 degrees F for 1 hour
Take the potatoes out, slice off the top and scoop the cooked potatoes into a separate bowl
Add the sour cream, thyme, garlic butter and parmesan cheese and mix well. Add to a plastic bag or piping bag and set aside
Season the chicken with the garlic powder, onion powder, thyme and a pinch of salt and pepper
Sear on each side for about 3 minutes, then set aside
Add the bacon and crisp it up
Add the onions and celery and cook on medium high until the onions are softened
Add the bullion and mix well
Add the flour and combine until the flour is mixed in
Add the heavy cream and water and simmer for about 5 minutes
Add the chicken pot pie mixture to the hollowed out potato
Add some of the mashed potatoes on top
Bake in a 400 degree F oven for about 15 minutes or until the potato becomes crispy and golden brown