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2 Large Baked Potatoes
3 Slices of bacon
2 Chicken Breasts
1 Quart of Chicken Stock
Fresh Mozzarella Cheese
1 Large Egg
Salt & Pepper
Hot Sauce (All-Purpose, or your favorite kind)

Slow cook the chicken breasts for 4+ hours in chicken stock and set aside to cool. Bake the potatoes and set aside to cool. Peel the skin from the potatoes and grate. Mix the grated potato with 1 egg, salt and pepper and a bit of oil. Press into a cupcake tin and make a well in the center. Bake at 400°F until the edges begin to brown. Set aside to cool and remove from tin carefully.

Shred the chicken breasts. Cook the bacon until crispy and break into small pieces over the chicken. Grate fresh mozzarella into the mix and add salt, pepper and hot sauce to taste.

Spoon mix into cooled cupcake cases. Bake for 5 – 10 minutes at 400°F or until hot and browned.

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