Baked Potato Skins

Wash the potatoes thoroughly, pat dry, and pierce all over with a fork.

Combine olive oil, salt, and pepper, then rub each potato thoroughly on all sides.

Place on parchment paper and bake in the oven at 420°F (220°C) for 40–60 minutes, depending on the size of the potatoes.

For the filling, sauté finely chopped onion and garlic until golden, add the chicken fillet, cook for a few minutes, then add the mushrooms.

Remove the finished potatoes from the oven, cut them in half lengthwise, and scoop out the centers with a spoon to form potato boats.

Add the scooped potato pulp to the chicken and mushrooms, season with salt and pepper to taste, add some cheese, and mix well.