2. Wash and scrub the potatoes. Cut them in half lengthwise and scoop out the centers, creating “boats.”
3. In a bowl, mash the scooped potato centers and mix with eggs, parsley, flour, salt, chili pepper, black pepper, cumin, and mint.
4. Fill the potato boats with the mixture and bake for 20 minutes at 200°C.
5. Meanwhile, prepare the filling. In a pan, heat vegetable oil and sauté chopped onion, red pepper, and green pepper until softened.
6. Add diced chicken breast, salt, spices, ground pepper, black pepper, and oregano. Cook until the chicken is done.
7. Fill the partially baked potato boats with the chicken mixture, top with grated cheddar cheese, and drizzle with olive oil.
8. Bake for an additional 15-20 minutes at 200°C or until the cheese is golden brown.
9.
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