One Pan Stuffed Sweet Potatoes
Quick and easy stuffed sweet potatoes recipe, homemade with simple ingredients in one pan. Loaded with Mexican shredded chicken, cheese and salsa.
Servings: 4 People
Calories: 394kcal
Ingredients
- 4 Sweet potatoes Medium size, Washed, Patted dry
- 2 tablespoon Oil
- 2-3 cups Leftover Mexican shredded chicken Can also use shredded rotisserie chicken instead
- 1 cup Pico De Gallo salsa Homemade or Store-bought
- 1 cup Mozzarella cheese Shredded
- ¼ cup Cilantro Finely chopped, For garnish
Instructions
- Use a fork to prick all the potatoes 5-6 time to allow venting during baking.
- Rub each potato with a thin layer of olive oil.
- Place them on a baking tray, that's been lined with aluminum foil and lightly greased with oil.
- Bake at 400 degrees F for 45-50 minutes or until center is cooked through and can easily be pierced with a knife.
- Use a knife to cut lengthwise from one end to the other end.
- Use a fork to fluff up the inside flesh of the potatoes.
- Stuff it with shredded chicken.
- Top it off with some pico de gallo salsa.
- Sprinkle some cheese.
- Garnish with cilantro. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days and can be reheated in the microwave.
Nutrition
Calories: 394kcal | Carbohydrates: 31g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 758mg | Potassium: 805mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19041IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 2mg