By Brittanie Peterson
Preheat your oven to 350°F (175°C).
If not already baked, pierce the sweet potato with a fork and bake in the preheated oven for about 45 minutes or until tender. Use a microwave if you're short on time (about 5-6 minutes on high).
Once the sweet potato is tender, remove from the oven and let it cool slightly. Then slice it in half lengthwise.
Carefully scoop out some of the sweet potato flesh, leaving about 1/4-inch border. Place the scooped sweet potato in a mixing bowl.
Add the shredded BBQ chicken to the mixing bowl with the sweet potato flesh. Mix together with salt and black pepper to taste.
Spoon the BBQ chicken mixture back into the sweet potato skins, dividing evenly.
Top each stuffed sweet potato half with 1 tablespoon of shredded cheddar cheese.
Place the stuffed potatoes on a baking sheet and return to the oven for another 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed sweet potatoes from the oven and let them cool for a few minutes.
Top each stuffed sweet potato with 1/4 cup of coleslaw.
Garnish with sliced green onions and serve immediately.
How did this recipe turn out? Let others know!
to rate this recipe
By Brittanie Peterson
This Main Course American Comfort Food recipe is ready in 25 minutes and features medium sweet potato (baked), shredded BBQ chicken, shredded cheddar cheese and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 350°F (175°C).
If not already baked, pierce the sweet potato with a fork and bake in the preheated oven for about 45 minutes or until tender. Use a microwave if you're short on time (about 5-6 minutes on high).
Once the sweet potato is tender, remove from the oven and let it cool slightly. Then slice it in half lengthwise.
Carefully scoop out some of the sweet potato flesh, leaving about 1/4-inch border. Place the scooped sweet potato in a mixing bowl.
Add the shredded BBQ chicken to the mixing bowl with the sweet potato flesh. Mix together with salt and black pepper to taste.
Spoon the BBQ chicken mixture back into the sweet potato skins, dividing evenly.
Top each stuffed sweet potato half with 1 tablespoon of shredded cheddar cheese.
Place the stuffed potatoes on a baking sheet and return to the oven for another 10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed sweet potatoes from the oven and let them cool for a few minutes.
Top each stuffed sweet potato with 1/4 cup of coleslaw.
Garnish with sliced green onions and serve immediately.
Calories per Serving: 450
Your Rating:
