BBQ Chicken Stuffed Sweet Potatoes
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat the oven to 400°F (200°C). Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a parchment-lined baking sheet. Rub the potatoes with oil and generously sprinkle each potato with salt. Bake in the oven for one hour or until tender.
In a small bowl whisk together ranch dressing and sour cream, set aside for later use.
Ten minutes before the potatoes are finished baking, in a medium-sized saucepan mix together cooked shredded chicken and BBQ sauce. Cook over medium heat for 5 minutes or until warmed through.
When the potatoes are finished, remove from the oven and slice each one down the center and fluff with a fork. Top each potato evenly with the barbecue chicken, cheddar, jalapenos and chives. Drizzle with the ranch-sour cream.
|Per 1 Potato serving||Amount|
|Saturated Fat||9 g|
|Per 1 Potato serving||% Daily Value|