I made these BBQ Chicken Twice Baked Sweet Potatoes on Friday and couldn’t wait to share the recipe with you!
BBQ tends to get put on the back burner during winter while soups, casseroles, and all things comfort food are in full force. I think a lot of people associate BBQ with grilling, nice weather, and being outside. How many of you really want to go stand outside when it’s 30 degrees or snowing and tend to the grill? Yeah I didn’t think so. Well lucky for you I’ve come up with the perfect combination of BBQ, comfort food, and Super Bowl food and you don’t have to stand outside in the freezing cold to make it.
With the Super Bowl less than a week away, I have to make sure you guys have enough delicious food to get you through 4 hours of guys throwing the ball back and forth and beating each other up, that is essentially what football is right? ;-) If you’re like me the Super Bowl is just as much about all the food and the halftime show then the game itself, unless of course the Broncos are playing and then it’s all about them. I’m not gonna lie I’m pretty excited that Katy Perry is performing this year (says the teenage girl inside of me). I think back on some of the horrendous shows they’ve had in the past. Janet and the “accidental” wardrobe malfunciton, the Black Eyed Peas, awful, and let’s not forget Madonna with Nicki Minaj and M.I.A. who thought flipping everyone off was the way to go, classy girl, very classy. Hopefully Katy will be able to put on a halfway decent show and preferably one that doesn’t involve boobs falling out and birds being flipped.
Just in case the halftime show is a disaster it’s the perfect time to get up and feast on one of these BBQ Chicken Twice Baked Sweet Potatoes! These potatoes are essentially made up of only 5 ingredients if we’re not being picky and counting salt, pepper, and chicken broth. There of course is the sweet potato, chicken, your favorite BBQ sauce, a red onion, and smoked gouda cheese, because you can’t have potatoes without a little cheese!
Start by roasting the sweet potatoes in the oven. While the sweet potatoes are roasting caramelize your red onion in a sauté pan. When the potatoes are fork tender, split them in half lengthwise and scoop out most of the flesh leaving about a 1/4 inch border all around the potato. To the sweet potatoes add some salt, pepper, and a little chicken broth for moisture (milk would also work). Mash the taters until they are good and smooth, then add in some shredded smoked gouda and scoop the filling back into the sweet potato skins. In a separate bowl combine cooked shredded chicken breast and your favorite BBQ sauce and mix it all together. Place mounds of the chicken on top of the sweet potato filling then finish them off with the caramelized onions and more cheese. Bake them for about another 10 minutes then they’ll be ready to serve. No matter how good or bad the game and the halftime show end up being, you can count on these BBQ Chicken Twice Baked Sweet Potatoes being a win!
- 4 small sweet potatoes, scrubbed clean
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup low sodium chicken broth or milk
- 1/2 cup shredded smoked gouda cheese, divided
- 2 cups cooked chicken breast, shredded
- 1/3 cup BBQ sauce
- 2 teaspoons olive oil
- 1 red onion, thinly sliced
- 1/4 teaspoon kosher salt
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Prick the washed sweet potatoes with a fork and place them on the prepared baking sheet.
- Bake the sweet potatoes for 45 minutes.
- While the sweet potatoes are baking heat a large skillet over medium heat.
- Once the skillet is hot add the olive oil, thinly sliced and separated red onion, and 1/4 teaspoon of salt.
- Saute the onions, stirring them occasionally for about 10-15 minutes or until soft and golden brown in color.
- When the sweet potatoes are done baking, cool them for a few minutes before cutting them in half lengthwise.
- Scoop out the flesh, leaving a 1/4 inch border all around the potato.
- Discard 2 of the potato skins and place the remaining skins back on the foil lined baking sheet.
- In a large bowl add the sweet potato filling, salt, pepper, chicken broth, and a 1/4 cup of the shredded smoked gouda cheese.
- Mash everything together with a potato masher until it is mostly smooth.
- In a medium sized bowl combine the shredded chicken and BBQ sauce, stirring together until it is completely coated.
- Spoon the sweet potato filling evenly back into the skins.
- Top with the shredded chicken, caramelized onions, and remaining cheese.
- Place the potatoes back in the oven and bake for another 10 minutes until the filling is hot and the cheese is melted.
- Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.