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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (5- to 7-oz.) sweet potatoes | ||
| 1 lbs. Hy-Vee shredded rotisserie chicken, finely shredded | ||
| ¾ c. Buffalo Wild Wings Nashville hot sauce, plus additional for garnish | ||
| 1 c. Hy-Vee triple Cheddar cheese blend | ||
| Chopped refrigerated Italian dill pickle slices, for garnish | ||
| Fresh dill, if desired |
Things To Grab
- Hy-Vee vegetable cooking spray
- Large rimmed baking pan
- Fork
- Large bowl
- Spoon
- Small cutting board
- Small knife
Directions
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.
Nutrition facts
Servings
500 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 95mg
- Sodium: 1700mg
- Total Carbohydrates: 34g
- Protein: 29g
Daily Values
0%
Iron 15%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 15%