Pulled Chicken Sweet Potato Skins
![Pulled Chicken Sweet Potato Skins](/-/media/project/dole/recipe-images/pulled_chicken_sweet_pot_skins_1000x383.jpg?h=383&w=1000&rev=41acdcda393741c8915a87aa9c9398d0&hash=4DB9A6F6AD015AAF02957C9858259D18)
Ingredients
- Nonstick cooking spray
- 8 medium DOLE® Sweet Potatoes, halved lengthwise
- 1 cup shredded skinless rotisserie chicken breast
- ⅓ cup finely chopped DOLE® Red Onion
- ¼ cup favorite barbeque sauce
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 cup shredded low-moisture part-skim mozzarella cheese
- 1 package (12.2 ounces) DOLE® Chopped Sunflower Crunch Kit
Directions
-
Preheat oven to 425ºF. Spray 2 rimmed baking pans with nonstick cooking spray. Place potatoes, cut side down, on prepared pans; bake 25 minutes.
- Place oven rack 6 inches from source of heat; turn broiler to high. Turn potatoes cut side up; cool slightly. When cool enough to handle, with a spoon, leaving about a ¼-inch wall, scoop out inside portion of each potato half (reserve for another use); spray with nonstick cooking spray and broil 2 minutes or until edges are golden brown.
- Stir chicken, onion, barbeque sauce, salt and pepper in a large bowl; spoon into potato skins. Sprinkle potato skins with cheese and bacon from the Sunflower Crunch Kit; broil 1 minute or until cheese is melted.
- Prepare remaining Sunflower Crunch Kit as package directs in a large bowl; divide into potato skins.
Tips & Tricks
Stir remaining sweet potato filling, warm fat free milk and melted plant-based butter, and sprinkle with chopped fresh chives for a tasty side dish.