Preheat the oven to 400°F and prepare a baking sheet lined with parchment paper.

Using a fork, poke holes in the Russet potatoes, then coat them with olive oil and sprinkle with kosher salt. Position the potatoes on the baking sheet and bake them until they are fork-tender, which will take about 50-60 minutes.

Once baked, allow the potatoes to cool for a short time. When they are cool enough to handle, cut them in half lengthwise and scoop out the insides into a large mixing bowl, ensuring to leave some potato around the edge of the skins.

In the mixing bowl, combine the scooped potato flesh with shredded chicken, Alfredo sauce, half of the mozzarella, and a quarter of the Parmesan. Season with a pinch of salt and pepper, then mix thoroughly.

Spoon the mixture back into the potato skins, topping each filled potato with the remaining mozzarella and Parmesan. Place them back in the oven and bake for another 10-15 minutes until the cheese has melted and is bubbly.

Finally, drizzle pesto sauce over the stuffed potatoes, add a few basil leaves for garnish, and serve warm. Enjoy your delicious creation!