Cheesy Cajun Chicken Potato Boats

Cajun Sauce Directions
2 In a bowl, whisk all ingredients except the bouillon cube
Directions
5 Preheat oven to 450 F
14  Wash the potatoes and be sure to rub them clean then pat dry. Do not peel the skin. 
9 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. 
10 Place the cored potato halves (potato boats) on a prepared and baking sheet sprayed with cooking oil.  
11 Generously pray the potato boats with cooking oil spray.  Bake for 35 minutes. 
6 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.
7 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. 
12 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.
8 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 
13 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.