BBQ Chicken Stuffed Sweet Potato Skins

• 4 medium sweet potatoes
• 1 cup shredded cooked chicken
• 1/2 cup BBQ sauce
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cooked bacon (optional)
• Salt and pepper to taste
• Olive oil spray

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 Pierce sweet potatoes with a fork and bake for 40 minutes until tender.
3. 3 While potatoes bake, mix shredded chicken with BBQ sauce in a bowl.
4. 4 Once potatoes are cool enough to handle, slice them in half lengthwise and scoop out flesh, leaving a 1/4-inch shell.
5. 5 Brush the inside of the skins lightly with olive oil and sprinkle with salt and pepper.
6. 6 Stuff each skin with the BBQ chicken mixture and top with cheese.
7. 7 Return to the oven and bake for an additional 10 minutes until cheese is bubbly and skins are crispy.
8. 8 Garnish with cilantro and bacon if desired before serving.

Equipment

• Baking sheet
• Parchment paper
• Oven

Variations

• Add diced jalapeños for a spicy kick.
• Substitute pulled pork for a BBQ pulled pork version.

Substitutions

• If you can't find sweet potatoes, use regular baking potatoes.
• Substitute barbecue sauce with a spicy version for heat lovers.

Pairings

• Pairs well with a cold beer or a glass of zesty white wine.
• Great as a main dish with a crisp veggie side.

Nutrition

Tips

• Use leftover roasted chicken to save time.
• For extra crispiness, place skins under the broiler for a minute, watching closely to avoid burning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of coleslaw or a fresh green salad.
• A tangy ranch or blue cheese drizzle adds extra flavor.

FAQ