Chicken Parmigiana Spud (Stuffed Baked Potatoes) Recipe

• 4 x Idaho potatoes baked
• 1 Tbsp. extra virgin olive oil
• 1/2 c. onion minced
• 1 x garlic clove mashed
• 28 ounce canned tomatoes in puree coarsely minced
• 1/2 c. water
• 1 Tbsp. sugar
• 1 tsp oregano
• 3 c. chicken, skinless light meat cooked and diced
• 2 Tbsp. Parmesan cheese grated
• 1 x 4 oz part skim lowfat milk mozzarella cheese sliced

Directions