Stuffed BBQ Sweet Potato Skins
Stuffed BBQ Sweet Potato Skins
Servings
3
Ingredients
- 2 large sweet potatoes
- ½-¾ cup of your favorite barbecue sauce
- 1 cup cooked shredded chicken
- ¼ cup thinly diced red onion
- 1 cup mozzarella cheese
- 8 oz fresh spinach
- Salt and pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit. Take the sweet potato and stab a few small holes for steam to release while baking. Bake the whole sweet potatoes for about 50-55 minutes until tender (you can test by stabbing each with a fork. If the fork goes in easily and you can feel that they are soft then they are done).
Once they are done baking, cut each sweet potato in half lengthwise and scoop out some of the filling so that you are left with a 1 cm border on sweet potato all around the skin. Lightly salt and pepper the skins, flesh side up (pictured below)
While the sweet potatoes are baking, prepare the filling. Put the spinach in a bowl and microwave for 1 minute to wilt the spinach. Set aside.
In a large bowl, mix together the cooked shredded chicken with BBQ sauce, cheese, spinach, and diced red onion. (Option to use canned chickpeas instead of chicken for vegetarian)
Spoon filling evenly into the 4 sweet potato halves. Bake for 10 minutes, then add extra grated cheese on top of each. Bake an additional 10 minutes, or until the cheese is melted. Serve on its own or with a side salad. Cut in half or thirds for a game day appetizer. Enjoy!
