Preheat oven to 425 degrees.

Pierce the potatoes with a fork about 8 times and place in a microwave safe dish.  Microwave for 15-17 minutes, flipping halfway through or until a fork can easily be pierced through.

When the potatoes are cooked, slice in half length wise and let sit for a few minutes to cool down slightly.

Scoop out most of the potato out of the skin, leaving about ¼ inch of a potato layer. Tip - I used a melon baller to take out the potato and it worked wonders!

Place all of the potato insides in a large bowl and mash them with a fork or potato masher. Add in coconut milk and chicken stock and stir to combine.

Add in chicken, carrots, green beans, thyme, rosemary, and onion powder and stir to combine evenly.

Season the potato mixture with salt and pepper to taste. Scoop the mixture back into the potato skins evenly and place on a parchment paper lined baking sheet that has been sprayed with some oil.

Bake for 15 minutes to heated through.