Chilli Honey Chicken and Cheesy Stuffed Twice Baked Potatoes

I absolutely love twice-baked potatoes! The only way I would improve on this version is to add bacon bits, or perhaps cubes of cooked ham. As for the chicken thighs, they need no improvement; they're delectable!

Ingredients
2 large potatoes
about 3/4 +/- cup of assorted grated cheese (I used swiss, cheddar and parmesan)
about 2-3 tbsp cream cheese, room temperature (I used light)
about 2-4 tbsp milk (I used almond milk - add until potatoes are slightly creamy)
1 1/2 tsp garlic powder
fresh ground pepper to taste
4-6 boneless skinless chicken breasts
1 tsp paprika
1 tsp chilli poweder
1 tsp ground cumin
sprinkle of salt
3 tbsp honey
1 tsp cider vinegar
pinch crushed red pepper flakes

Directions
Microwave potatoes for about 10 minutes, or until cooked through completely. Allow to cool for a few minutes before handling.

Preheat oven to 350 F.

Slice off the tops of the potatoes and discard. Scoop most of the potato from the skins in to a medium-size bowl, leaving a thin layer (enough so that they don't collapse).

To the potato, add 1/2 tsp garlic powder, ground pepper, cream cheese and most of the other grated cheese, reserving a couple of tbsp to sprinkle on the tops of the stuffed potatoes. Combine ingredients with a fork until thoroughly mixed.

Meanwhile, in a small bowl, combine chilli powder, remaining garlic powder, cumin, a dash of salt, and paprika. Rub chicken thighs with spice mixture and place into a foil-lined baking pan lightly coated with cooking spray.

Scoop potato filling into potato skins. Bake for 20-25 minutes.

Combine honey, vinegar, and crushed chilli flakes in a small bowl and set aside.

Turn on oven broiler. Broil chicken for 5 minutes on each side. Brush chicken with honey sauce, broil for 1 minute, flip and repeat. (Or continue cooking until chicken is cooked through.)

Pour sauce in chicken pan over chicken just before serving with a side salad.