Preheat oven to 450 F
Wash the potatoes and be sure to rub them clean then pat dry. Do not peel the skin.
Cut the potato in half horizontally from the top. Using a small fruit corer, core the center flesh of the halved potato out to create a boat.
Place the cored potato halves (potato boats) on a prepared and baking sheet sprayed with cooking oil.
Generously pray the potato boats with cooking oil spray. Bake for 35 minutes.
Cut chicken breast into large cubes then add them to a Vitamix blender or food processor. Then add the egg, bread crumbs, 3 tablespoons olive oil, Cajun, garlic powder, parmesan, salt and pepper and blend well until ground and well incorporated.
Form 1/2 inch balls, add 3 tablespoons olive oil to a large skilled on high heat. Add the chicken balls, sear for 7 minutes or until cooked, flipping once half way.
Now add in the bouillon cube and the ‘sauce mixture’ you whisked in a bowl (read under sauce ingredients) to the skillet. Allow sauce to come to boil, sauce will thicken, turn heat off.
To the baked potato boats add 1/2 cup of mozzarella cheese. Then, add about 2-3 balls per potato and pour the sauce over them. Add the raw mixed chopped peppers all over the stuffed potatoes
Sprinkle he remaining half a cup mozzarella cheese all over the potatoes as the final layer. Bake for 5-6 minutes until cheese melts. Enjoy over warm rice or quinoa.