Preheat the oven: Begin by preheating your oven to 180°C (350°F).
Prepare the potatoes: Rinse the potatoes well with water to remove any dirt. Peel and cut the potatoes into small cubes or slices.
Make the egg mixture: In a separate bowl, beat the 3 eggs, and add 2 tablespoons of flour, a pinch of salt, black pepper, and paprika to taste.
Mix the egg mixture with potatoes: Add the egg mixture to the prepared potatoes and mix everything together well to ensure the potatoes are coated evenly.
Add parsley and onions: Stir in the chopped parsley and finely chopped onions to the potato mixture.
Bake the potatoes: Grease a baking dish with vegetable oil and transfer the potato mixture into the dish. Bake in the preheated oven for 25 minutes, or until the potatoes are soft and slightly golden.
Prepare the chicken filling: While the potatoes bake, heat a pan with a bit of vegetable oil. Sauté the onions, chopped peppers, and minced garlic until softened.
Add the chicken and season: Add the shredded chicken fillet to the pan, and season with salt, black pepper, and paprika. Mix well and cook for a few more minutes.
Add the cheeses: Remove the potato bake from the oven and sprinkle the grated cheddar and mozzarella cheeses on top of the potato mixture.
Return to the oven: Bake for another 15 minutes, or until the cheese is melted and golden.
Make the sauce: In a small bowl, combine 3 tablespoons of sour cream, 1 tablespoon of mayonnaise, minced garlic, a pinch of onion powder, and fresh dill. Season with salt and black pepper to taste.
Serve and enjoy: Once the bake is done, remove it from the oven and drizzle the creamy sauce over the top. Cut into 6 equal pieces and serve hot.