These twice-baked potatoes are loaded with the makings of a full chicken dinner.

DIRECTIONS

1. Preheat oven to 375 degrees F. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

2. Split potatoes and remove the flesh; transfer to a medium bowl and leave the skins on the sheet tray. Add butter, cream cheese, chili powder, and garlic powder to the sweet potato flesh. Season to taste with salt and pepper. Mash with a fork or rubber spatula until the mixture is evenly combined. Spoon the mixture back into the sweet potatoes skins.

3. In a separate medium bowl, combine chicken and barbecue sauce. Divide chicken mixture between sweet potatoes. Top with cheese and garnish with scallions.

4. Bake for 15 minutes, or until the cheese is melted and the sweet potato filling is heated through. Serve warm.

INGREDIENTS
4 sweet potatoes
2 c. shredded rotisserie chicken
1/2 c. barbecue sauce
2 tbsp. butter, softened
1 1/2 c. shredded Cheddar
4 oz. cream cheese, softened
1 tsp. chili powder
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
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