BBQ Chicken Stuffed Sweet Potato Skins.
This COULD be your dinner. Or a snack. Or maybe… breakfast?
You wouldn’t want to tick it off or anything.
Because um… look at it.
A few years ago I made a somewhat healthified version of one of my favorite appetizers. Ever since then I’ve been dreaming of other things to stick inside there. Soooooo…
The BBQ flavor combo is just one of many things I have a crush on, including chocolate peanut butter, a stack full of magazines, new mascara and the cold side of the pillow.
And when I say BBQ combo, I’m talking BBQ sauce smothered chicken, sweet caramelized onions, melty sharp cheddar cheese and… bacon. Oh baby!
So sure, this could be the perfect snack on Sunday, or it could just be the perfect snack… whenever. Like now.
I mean, let’s be honest. The only reason I’m gonna cheer for any team to win the game is highly dependent on the attractiveness of their quarterback.* Other than that, it’s all about the food and an excellent reason to consume massive amounts of margaritas.
BBQ Chicken Stuffed Sweet Potato Skins
makes 12 sweet potato skins, is easily multiplied
6 medium sweet potatoes (I find the ones that are more fat + round work best)
3 boneless, skinless chicken breasts, cooked and shredded
1/2-3/4 cup of your favorite BBQ sauce
1 cup freshly grated sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium red onion, thinly sliced
2 teaspoons olive oil + more for brushing
2 slices bacon, cooked and crumbled
fresh cilantro for topping
Preheat oven to 400 degrees F. 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. One finished, let cool until you can touch them.
While potatoes are baking, heat a skillet over medium-low heat and add olive oil. Add sliced onions and 1/4 teaspoons salt, then 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.
Once potatoes are cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Set aside about half of the sweet potato flesh, saving it for later use. Take the other half and mash it with 1/4 cup cheddar cheese, 1/4 teaspoon salt and pepper. Take the potato skins and place them bake on 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.
Remove skin from the oven and fill each with about 1-2 tablespoons of the cheddar sweet potato mash, some BBQ chicken, bacon and caramelized red onions (I didn’t measure anything, just used my hands to stuff the stuff in each potato. You can’t go wrong here!). Top with additional cheddar and place on the baking sheet, repeating with remaining potatoes. Bake for 4-5 minutes more, then serve hot and top with cilantro.
Note: you can prep these ahead of time and they will still be delicious, the only downside is that the skins may not be quite as crispy.
*I clearly hide nothing from you.