Stuffed Baked Potatoes-Chicken(Low-Fat and Cholesterol)

Preheat oven to 400°.

Scrub potatoes and prick in several places with a fork.

Bake in the center of the oven for 1 hour or until tender.

While potatoes are baking, place the chicken stock, onion and garlic in a small saucepan.

Bring to a boil over medium heat and simmer, uncovered, for 10 minutes, stirring occasionally. Remove potatoes from oven and cut in half.

Scrape the pulp into a bowl, reserving the shells.

Add the chicken mix along with everything, except the Parmesan cheese.

Beat with a mixer until light and fluffy.

Stuff the potato mix back into the shells. Sprinkle with Parmesan and place back into the oven for 10 minutes. Makes 6 servings.