Pierce skins of potatoes several times with a fork; rub oil lightly over potatoes. Bake at 350 degrees for about one hour, until tender. Combine remaining ingredients in a small saucepan over low heat. Heat through, stirring occasionally, until hot and bubbly. Slice baked potatoes in half lengthwise; place each potato on a plate. Spoon chicken mixture over potatoes. Garnish with a sprinkle of parsley, if desired.
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