Chicken Jalapeño Popper Twice-Baked Potatoes 

AppetizersSide DishesMain Dishes
Written By Heather Orr-Martinez

Recipe by: @fitmamarealfood 

Photo of Chicken Jalapeño Popper Twice-Baked Potatoes
 

Ingredients

  • 2 Bako Sweet Potatoes

  • 1 cup shredded chicken breast

  • 2 slices cooked bacon, diced

  • 1/2 cup shredded cheddar cheese

  • 1/2 cup ¡Yo Quiero! Jalapeño Dip*

  • 1 jalapeño, sliced

 
Chicken and twice-baked sweet potatoes Jalapeño Poppers next to Bako Sweet Potatoes

Directions

  1. Pierce each sweet potato with a fork and bake at 400 for 40–45 minutes, or until fork-tender.

  2. Let the sweet potatoes cool, then slice them in half lengthwise & scoop the flesh into a bowl, leaving the skins intact.

  3. Mash the sweet potato flesh with chicken, diced bacon, cheese, and jalapeño dip until well combined.

  4. Refill each sweet potato skin & top with jalapeño slices.

  5. Bake for 15–20 minutes until hot and the cheese is melted.

* This was a collaboration with ¡Yo Quiero!

 
Heather Orr-Martinez
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