More baked goods, less frying, please. Health thanks you. 
Ingredients:
5 large potatoes
3 tablespoons grated parmesan cheese
3 tablespoons butter or margarine
1 cup of warm milk
grated mozzarella cheese to taste
grated parmesan cheese to taste
Chicken Stuffing:
1 large chopped chicken breast
Salt and pepper to taste
3 minced garlic cloves
2 tablespoons of oil
1 chopped onion
1 teaspoon paprika or turmeric
1 cup of water
1 chopped tomato
green smell to taste
Preparation mode:
Preheat the oven to 250 degrees.
With a knife, make holes in the potato skins and place them in the oven directly on top.
off the wire rack, bake for 1 hour or until cooked through.
Meanwhile prepare the chicken, season the chicken with salt, pepper and garlic, heat
a pan with 2 spoons of oil and add the chicken, sauté until lightly
golden, add the onion and let it cook for a few minutes, add the paprika,
water, tomatoes, cover the pan and cook for approximately 30 minutes
or until cooked.
Let the chicken cool and shred, return the chicken to the same pan and add the
green smell.
Remove the potatoes from the oven, let them cool for 10 minutes, carefully cut them in half.
half and remove the core with a spoon leaving the shell cavity.
In a pan, mash the potato with the milk, butter and 3 tablespoons of cheese.
grated Parmesan. Place the mashed potato inside the skins on a baking sheet,
distribute the chicken filling over the potatoes, cover with mozzarella cheese and
grated parmesan cheese, bake for 20 minutes or until browned.
