Wash and dry the potatoes, then pierce them all over with a fork. Rub the potatoes with olive oil and season with TX seasoning or salt and pepper if needed. Bake the potatoes for 90 minutes until tender.

When the potatoes are almost done, season the chicken breasts and sear them in a skillet with olive oil over medium heat for 4–5 minutes per side until cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, melt the butter, then add the frozen vegetables, cream of chicken, and chicken broth. Stir to combine and let the mixture simmer for about 10 minutes.

Dice the cooked chicken and add it back into the skillet, stirring to combine with the sauce.

Once the potatoes are done, slice a thin layer off the top of each potato and scoop out some of the inside. Fill the potatoes with the chicken and vegetable mixture, then top with shredded cheddar.

Bake until the cheese is fully melted, then remove from the oven and serve warm.