Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). 

Click here to read our message to our community.

  • Prep
    15 min
  • Total
    1 hr 15 min
  • Servings
    4

BBQ Chicken Stuffed Sweet Potatoes

Ingredients

  • 4 medium sweet potatoes
  • 3 chicken breasts
  • 2 onions, cut into 6 quarters
  • 125 ml (1/2 cup) BBQ sauce of your choice
  • 60 ml (1/4 cup) fresh cilantro, chopped
  • 375 ml (1 ½ cups) Armstrong Tex Mex Shredded Cheese

Directions

  1. Preheat the BBQ to medium heat and oil the grill.
  2. Cook the sweet potatoes on the grill over indirect heat (approximately 180°C (350°F)) with the top down for 30 minutes, or until tender.
  3. Meanwhile, cook the chicken breasts, approximately 8 minutes each side. Once cooked, let rest, then shred. Cook the onions approximately 15 minutes, turning them every so often (make sure they don’t burn).
  4. Once the potatoes are cooked, place them on a clean work surface, open them, and carefully scoop out approximately 2/3 of an inch of flesh around the sides. In a bowl, combine the potato flesh, chicken, onions, cilantro, and half the Armstrong Tex Mex shredded cheese.
  5. Stuff the potato skins with the mixture and top with the remaining shredded cheese. Place on the grill and continue to cook (top down) approximately 8 minutes, or until cheese has melted. Serve and garnish with BBQ sauce or other toppings if desired (cilantro, sour cream, jalapeños, etc.).

YOU MAY ALSO LIKE

  • Prep
    10 min
  • Total
    20 min

Tex-Mex Steak Salad


  • Prep
    10 min
  • Total
    10 min

Corn on the Cob with Cheddar Cheese, Sour Cream and Bacon


  • Prep
    10 min
  • Total
    1 hr 30 min

Mexican Potato Skins