Yields: 6 Servings
Prep Time: 25 Minutes
Total Time: 1 Hour 30 Minutes
Ingredients:
– 6 medium sweet potatoes, scrubbed and dried
– 4 tablespoons olive oil
– 2 teaspoons kosher salt
– 2 garlic cloves, finely chopped
– 1 jalapeño, seeded and finely chopped
– 1 onion, chopped
– 2 tablespoons all-purpose flour
– 1 cup chicken broth
– 1 1/2 cups shredded rotisserie chicken
– 1 (4-ounce) can diced green chiles
– 1/2 teaspoon black pepper
– 1/2 teaspoon paprika
– 1/2 cup sour cream
– 1 lime, juiced, plus wedges for serving
– 1 cup shredded Monterey Jack cheese (about 4 ounces)
– Cilantro, for serving
Directions:
1. Preheat the oven to 400°F. Line a baking sheet with foil. Prick the sweet potatoes 3 to 4 times each with the tines of a fork and place on the baking sheet. Brush the potatoes all over with 2 tablespoons of the oil and sprinkle all over with 1 teaspoon of the salt.
2. Bake the potatoes until the skin is crisp and browned and the tip of a paring knife slips easily into the flesh, 45 minutes to 1 hour.
3. Meanwhile, make the filling. In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the garlic, jalapeño, and onion, and sauté until softened, about 3 minutes. Sprinkle the flour over top, then stir together and cook until lightly browned and bubbling, about 1 minute. Slowly add the chicken broth while whisking constantly. Cook, stirring, until slightly thickened, about 1 minute. Stir in the chicken, green chiles, pepper, paprika, and remaining 1 teaspoon salt. Remove from the heat and stir in the sour cream and lime juice.
4. When the potatoes are cooked, let them cool for 5 minutes to make them easier to handle. Switch the oven to broil.
5. Split open each potato lengthwise and lightly mash the flesh with a fork. Divide the chicken filling between the potatoes and sprinkle the top of each with the cheese. Broil the potatoes until the cheese is melted and starting to brown, 2 to 3 minutes. Top with cilantro and serve with lime wedges for squeezing over the top.
Tip:
The filling can be made up to 2 days in advance and refrigerated in an airtight container. Reheat in a skillet over low heat or in the microwave before stuffing the sweet potatoes.
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