This is easily one of the yummiest dinners I’ve ever made and needed to share it with you immediately. You may have noticed the insanely gorgeous picture from my Menu Plan Monday post. Mine looks nothing like that.
I made my menu plan, printed the recipe, and made it that night. That RARELY happens. The stars were just aligned perfectly with this one. I had leftover rotisserie chicken breast and a sweet potato that my boss brought me because she bought a bazillion at Costco last week. There’s always a bottle of Sweet Baby Ray’s in my fridge (fewer processed foods resolution be damned!). I didn’t have any bacon, but it was absolutely fine without it.
My suggestion? Make this tonight. Seriously. I had dirty dreams about this recipe, that’s how good it is.
Here’s how I made it.
BBQ Chicken Stuffed Sweet Potatoes
From How Sweet It Is
- 3 sweet potatoes
- 1 1/2 boneless, skinless chicken breasts (cooked and chopped or shredded)
- 1/2 cup Sweet Baby Ray’s (or your favorite bbq sauce)
- 1/2 cup freshly grated sharp cheddar cheese
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 medium red onion, thinly sliced
- 1 tsp olive oil, plus more for brushing
- Preheat oven to 400 degrees.
- Cut sweet potatoes in half lengthwise, then lay them cut side down on a foil lined baking sheet. Bake for 30-35 minutes, or until soft. Let cool until you can touch them.
- While the potatoes are baking, heat a skillet over medium-low heat and add the 1 tsp olive oil. Add the sliced onions and salt and cook until caramelized, stirring occasionally, for 15-20 minutes.
- Add chicken to a bowl and mix with bbq sauce. Set aside.
- Once potatoes are cool enough to handle, scoop out the flesh, leaving a thin layer still in the skin (maybe 1/4 inch). Mash the flesh with half of the cheddar cheese, and salt and pepper to taste.
- Take the potato skins and place them back on the baking sheet, cut side down. Brush or spay with olive oil and sprinkle with salt and pepper. Cook for 10 minutes, flip, then cook 3-4 more minutes.
- Remove skins from the oven and fill each with cheddar sweet potato mash, bbq chicken, and caramelized onion. It depends on the size of your potatoes how much you fill it. I just eyeballed it and divided the ingredients evenly. (Side note: I also microwaved the chicken mixture for 30 seconds to warm it up before stuffing the potatoes.)
- Top with cheddar and bake 4-5 more minutes to melt the cheese.
Makes 6 potato skins.
Prep ahead tips: You can do Steps 1-5 ahead of time. In fact, you could completely prepare the whole thing ahead of time, but the skins may not be as crispy as it would otherwise be.
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