Put the chicken in a crock pot. Sprinkle both sides with 2 tablespoons of the BBQ seasoning and drizzle half of the BBQ sauce over top. Set the crock pot to low for 6 hours.

After 6 hours, shred the chicken with two forks in the crock pot. Add the remaining BBQ sauce and stir until evenly mixed.

Note: Do not drain the liquid from the crock pot, it will all be absorbed once the chicken is shredded.

Brush the potatoes with olive oil and sprinkle with kosher salt and pepper. Bake the potatoes in a 400 degree oven for 1 hour.

Once the potatoes have cooled slightly, cut in half lengthwise. Scoop out most of the potato from each half.

Note: Discard the scooped out potatoes or save to make mashed potatoes.

Place the potato skins cut side up on a lined baking sheet. Fill each potato skin with the shredded BBQ chicken. Bake in a 400 degree oven for 15 minutes.

Top each potato skin with she shredded cheese and bake 5 more minutes.

In a bowl, whisk together the sour cream, balsamic vinegar, and remaining 1/2 tablespoon BBQ seasoning. Serve the potatoes with the sour cream mixture drizzled over top and pickled jalapenos if desired.