Instructions: Pierce potatoes with fork; place on microwave-safe roasting rack or paper towel in microwave. Microwave on HIGH for 10 to 15 minutes or until tender, turning once halfway through cooking. Cover; let stand 5 minutes. Meanwhile, heat oil in medium non-stick saucepan over medium-high heat until hot. Add zucchini and bell pepper; cook and stir until zucchini is crisp-tender. Stir in flour, garlic powder and pepper. Add milk; stir until well blended. Cook and stir until thickened and bubbly. Stir in parmesan cheese and chicken; cook until thoroughly heated. To serve, cut potatoes in half lengthwise and top with chicken mixture.

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