Before you roll your eyes at yet another “game day recipe,” give this one a chance.
This could be dinner. Or a snack. Or maybe even breakfast. You wouldn’t want to miss it.
Because — look at it.
Yeah.
A while back I made a lighter take on one of my favorite appetizers, and since then I’ve been dreaming up new fillings. One of my favorites is this BBQ version.
When I say BBQ combo, I mean shredded chicken tossed in barbecue sauce, sweet caramelized onions, sharp cheddar melted on top and crispy bacon. It’s savory, sweet and messy in the best way.
This makes a perfect game day snack, a weekend appetizer, or simply an anytime treat.
Full disclosure: I cheer for teams mostly when there’s good food and a convincing quarterback to admire. But regardless of the game, this recipe is an excellent reason to gather people and eat well.
BBQ Chicken Stuffed Sweet Potato Skins
Makes about 12 sweet potato skins; easily multiplied
- 6 medium sweet potatoes (firmer, rounder ones work well)
- 3 boneless, skinless chicken breasts, cooked and shredded
- 1/2–3/4 cup favorite BBQ sauce
- 1 cup freshly grated sharp cheddar cheese
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 medium red onion, thinly sliced
- 2 teaspoons olive oil, plus more for brushing
- 2 slices bacon, cooked and crumbled
- Fresh cilantro for garnish
Instructions
Preheat the oven to 400°F (200°C). Cut sweet potatoes in half lengthwise and place cut-side down on a foil-lined baking sheet. Bake for 30–35 minutes, or until tender. Remove and cool until they can be handled.
While the potatoes bake, heat a skillet over medium-low and add 2 teaspoons olive oil. Add the sliced red onion and 1/4 teaspoon salt, then cook, stirring occasionally, until the onions are deeply caramelized, about 15–20 minutes. In a bowl, combine shredded chicken with about 1/3 cup BBQ sauce and set aside.
When the potatoes are cool enough to touch, scoop out most of the flesh, leaving a thin layer inside each skin. Reserve roughly half the scooped flesh for another use. Mash the remaining scooped flesh with 1/4 cup grated cheddar, 1/4 teaspoon salt and the pepper until creamy.
Arrange the potato skins cut-side down on the baking sheet. Brush or lightly oil the skins and season with a pinch of salt and pepper if desired. Bake the skins for 10 minutes, then flip and bake 3–4 minutes more to crisp the interiors.
Remove from the oven and fill each skin with 1–2 tablespoons of the cheesy sweet potato mash, then top with BBQ chicken, crumbled bacon and caramelized onions. Sprinkle additional cheddar over each filled skin. Return to the oven for 4–5 minutes, until the cheese melts and everything is heated through. Serve hot, garnished with fresh cilantro.
Note: These can be prepped ahead—just keep in mind the skins won’t stay as crispy after refrigerating and reheating, but the flavors remain excellent.
*I clearly hide nothing from you.