Thursday, February 23, 2012

BBQ Chicken Stuffed Sweet Potato Skins

Is anyone else upset that Bruno Mars was completely snubbed at the Grammy's? I don't hate Adele or anything, but I reeeeaalllly like Bruno Mars. Adele got so many, she should have just gave one to him out of pity. His CD had so many hits this year, you would have thought he would get at least one Grammy. Besides, his performance was probably the best of the night...

Anyways, I had some left over shredded chicken and was going through different sites and blogs to see some creative options instead of just mixing in BBQ sauce and slapping it on a bun (which would have been really good anyways). No, that would have been too easy. So, I referred to my favorite blogger and sure enough, she had something right up my alley.

BBQ Chicken Stuffed Sweet Potato Skins

6 medium sweet potatoes
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
1/2 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

1. Preheat oven to 400 degrees F. Cut sweet potatoes in half lengthwise, then lay cut side down on a foil-lined baking sheet. Bake for 30-35 minutes, or until soft. Once finished, let cool until you can touch them.

2. While potatoes are baking, heat a skillet over medium-low heat and add olive oil. Add sliced onions and 1/4 teaspoon salt, then cook until caramelized, stirring occasionally, for 15-20 minutes. Add shredded chicken to a bowl and mix with BBQ sauce. Set aside.

3. Once potatoes are cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit of skin. Set aside about half of the sweet potato flesh, saving it for later use. Take the sweet potato skins and place them on the 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.

4. Take the other half of the sweet potato flesh and mash it with 1/4 cup cheddar cheese, 1/4 teaspoon salt and pepper.

5. Remove skin from oven and fill each with about 1-2 tablespoons of the cheddar sweet potato mash, some BBQ chicken, bacon and caramelized red onions. Top with additional cheddar and place on the baking sheet, repeating with remaining potatoes. Bake 4-5 minutes more, then serve hot and top with cilantro.

Anything topped with cilantro is good in my book.

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