BBQ Chicken Stuffed Sweet Potatoes Recipe

Name: BBQ Chicken Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 large sweet potatoes; 1 tbsp (15 mL) vegetable oil; 1/4 tsp (1.25 mL) salt; 1/4 cup (60 mL) ranch dressing; 1/4 cup (60 mL) sour cream; 2 cups (500 mL) cooked shredded chicken; 1/2 cup (125 mL) BBQ sauce; 1 cup (250 mL) shredded Monterrey Jack Cheddar; 1/4 cup (60 mL) chopped chives; 1/4 cup (60 mL) sliced jalapenos

Ingredients

4 large sweet potatoes
1 tbsp (15 mL) vegetable oil
1/4 tsp (1.25 mL) salt
1/4 cup (60 mL) ranch dressing
1/4 cup (60 mL) sour cream
2 cups (500 mL) cooked shredded chicken
1/2 cup (125 mL) BBQ sauce
1 cup (250 mL) shredded Monterrey Jack Cheddar
1/4 cup (60 mL) chopped chives
1/4 cup (60 mL) sliced jalapenos

	PREP TIME 15m	COOK TIME 1h	TOTAL TIME 1h15m
YIELD 4 servings

Instructions

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.