Kick off your next tailgate party with these easy-to-assemble sweet potato skins, featuring Hy-Vee Kitchen shredded rotisserie chicken, Nashville hot sauce and Italian pickle chips.

Nashville-Style Hot Sweet Potato Skins

Preheat oven to 400 degrees. Spray a large rimmed baking pan with cooking spray. Pierce all sides of each sweet potato with fork. Place potatoes in prepared baking pan. Bake for 45 to 50 minutes or until fork-tender. Cool slightly.

Place oven rack 6 in. from heat. Preheat broiler to HIGH. Meanwhile, cut baked potatoes lengthwise in half. Carefully scoop out center of each to make ¼-in.-thick shells. Reserve potato pulp for another use. Return potato shells to prepared baking pan.

Stir together shredded chicken and ¾ cup hot sauce in a large bowl. Spoon chicken mixture into potato shells. Top each with ¼ cup cheese.

Broil stuffed potatoes for 3 to 4 minutes or until cheese is melted and begins to brown. Cool slightly before serving. Garnish with chopped pickle slices and dill; drizzle with additional hot sauce, if desired.