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Pulled Chicken Sweet Potato Skins

42 Minutes Total time 15 Minutes Prep time 27 Minutes Cook Time 265 Calories 8 Servings


Allergens: Milk and Other Dairy, Eggs, Soy


  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.

Sides Dinner Appetizers Fall Milk and Other Dairy Eggs Soy

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