Preheat oven to 450°. Make a brine using the salt and water.
Poke holes in the potatoes and place them in a shallow dish. Pour salted water over the potatoes, ensuring they are coated by the brine. Place a wire rack into a baking sheet, remove the potatoes from the brine, place directly on the wire rack, and pop them in the oven.
Bake potatoes for 45 minutes to 1 hour, until the internal temperature reaches 205°. Brush or mist the potato skins with a light coating of olive oil, and return them to the oven for another 5-10 minutes.
Cut the potatoes open, and with a clean dish towel or oven mitts, smoosh the ends to fluff up each potato. You may want to use a fork to fluff the potatoes as well.
Butter each potato with 3-4 thin slabs of salted butter. Sprinkle with salt and pepper. Add a big dollop of sour cream, and spread it around to cover the entire top of each potato. Sprinkle on some cheddar cheese. Mix barbecue sauce into the chicken, and add to potatoes. Add more cheddar cheese.
Now, pop potatoes back into the oven until the cheese melts. Pull them out, and finish with the bacon, green onion, jalapeños, and another big dollop of sour cream. Enjoy!
