Pulled Chicken Sweet Potato Skins

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

1. Preheat oven to 425ºF. Spray 2 rimmed baking pans with nonstick cooking spray. Place potatoes, cut side down, on prepared pans; bake 25 minutes.

2. 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.
3. 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.
4. 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.