Select 6 large Red River white baking potatoes; peel. Slice piece from bottom of potatoes to create an even base for the bowl. Then hollow a shell, leaving side approximately 1/4-inch-thick, using a melon ball cutter. Drop in cool water to prevent discoloration. Dry each potato bowl thoroughly with paper towel and coat with vegetable oil. Place on greased baking sheet and bake for approximately 45 minutes, or until nicely browned.
Fill the following mixture and heat in a 325° oven for 30 minutes:
1 broiler-fryer chicken, cut into parts
Salt & pepper, to taste
Onion, to flavor the water
Celery, to flavor the water
Place chicken in deep saucepan. Sprinkle with salt and pepper. Add onion, celery, and water to cover. Simmer for about 1 hour, or until fork can be inserted into chicken with ease. Cool and separate meat from bones. Discard skin and dice chicken; set aside.
Mix the following ingredients with the diced chicken:
1/2 c. sour cream
1/2 c. mayonnaise
2 T. finely-chopped onion
1 c. Parmesan cheese
Salt, to taste
White pepper, to taste
1/4 tsp. thyme or 1/2 tsp. fresh chopped thyme
Pile chicken into the potato shells; sprinkle with seasoned bread crumbs. Bake, uncovered, in a 325° oven for about 30 minutes, or until light brown. Makes 6 servings.