BBQed Chicken~Stuffed Sweet Potato Skins
(Photos from How sweet it is.)
- fresh whole sweet potatoes, not yams, and choose the fattest ones that you can find
- boneless skinless chicken breasts, cooked and shredded
- 1 1/2 cups
- plus 1/3 cup sweet baby ray's bbq sauce
- 1 1/2 cups
- plus 1/4 cup shredded sharp cheddar cheese
- 1/2 tsp.
- salt, or more to taste
- 1/4 tsp.
- pepper, or more to taste
- medium red onion, thinly sliced
- 1 Tbl.
- olive oil
- 1/2 tsp.
- 6 slices
- bacon, cooked crisp and crumbled
- *fresh chopped parsley for garnish, optional
How to Make BBQed Chicken~Stuffed Sweet Potato Skins
- 1Preheat oven to 400 degrees. Cut sweet potatoes in half lengthwise, then lay them cute side down on a foil-lined baking sheet. Bake for 30-35 minutes, or until soft. Once finished, let cool until you can handle them.
While potatoes are baking, heat a skillet over medium-low heat and add olive oil. Add sliced onions, 1/4 tsp. salt and 1/2 tsp. sugar and cook until caramelized, stirring occasionally, for 15-20 minutes. Add shredded chicken to a bowl and mix with 1/3 cup BBQ sauce. Set aside.
- 2Once potatoes are cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Place half of the sweet potato flesh into a bowl. Save the other half for another use. (*Freezes well.) Mash the sweet potato flesh with 1/4 cup cheddar cheese, 1/4 teaspoon salt and 1/4 tsp. pepper. (Or to taste.) Take the potato skins and place them back onto a baking sheet cut-side down, then brush or spray the skin with olive oil and sprinkle with salt and pepper if desired. Cook for 10 minutes, then flip and cook for 3-4 minutes more.
- 3Remove skins from the oven and fill each with about 1-2 tablespoons of the cheddar sweet potato mash, some BBQ chicken, 1/2 of the bacon and caramelized red onions (I didn’t measure anything, just used my hands to stuff the stuff into each potato. You can’t go wrong here!). Top with remaining 1 1/2 cups cheddar and place on the baking sheet, repeating with remaining potatoes. Bake for 4-5 minutes more til cheese is melted. Remove from oven and drizzle each with 2 Tbl. warmed bbq sauce, rest of bacon, and sprinkle each with fresh chopped parsley to garnish. Serve hot! And enjoy!