Preheat the Oven:

• Preheat oven to 400°F (200°C) with a rack in the center.

Prepare the Potatoes:

• Pierce each potato all over with a fork.
• Place on a foil-lined baking sheet.
• Rub potatoes with olive oil, then sprinkle with 1 tsp salt and ¼ tsp black pepper.

Bake the Potatoes:

• Bake for 1 hour, or until the skin is crispy and a fork slides easily into the center.
• Let cool for 10 minutes until safe to handle.

Scoop Out the Flesh:

• Cut each potato in half lengthwise.
• Scoop the inside into a large bowl, leaving a ⅛-inch border around the edges.
• Place potato skins cut side up on the baking sheet and set aside.

Prepare the Filling:

• To the potato flesh, add heavy cream and butter and mash until smooth.
• Stir in shredded chicken, carrots and peas, parsley, bouillon base, garlic, thyme, ¼ cup cheddar cheese, remaining salt, and black pepper.

Stuff the Potatoes:

• Divide the filling evenly into the potato skins (about ½ cup per potato).
• Sprinkle with remaining ¾ cup cheddar cheese.

Bake Again:

• Bake at 400°F (200°C) for 10 minutes, or until cheese is melted.
• Increase oven temperature to broil and cook for 3-5 minutes, until cheese is golden brown.

Serve:

• Garnish with fresh parsley and serve warm.