• 4 medium sweet potatoes, scrubbed
  • 1 tablespoon butter, melted
  • ¼ cup half and half
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup cheese, shredded and divided
  • 1 cup broccoli florets, small chopped and blanched
  • 2 strips bacon, cooked and chopped
  • 1 cup chicken breast, cooked and a half in cubed
  • 2 tablespoons plain yogurt
  • 2 green onions, chopped

Passo a passo

  1. Preheat oven to 425 degrees.
  2. Cut potatoes in half lengthwise.
  3. On a baking sheet tray, add sweet potatoes and cover with foil.
  4. Bake for 45 to 50 minutes, until easy to pierce with a fork.
  5. In a bowl, scoop out sweet potato flesh, making sure to leave a thin layer of sweet potato inside the skin.
  6. On the same baking tray, place skins face up. Bake for 10 minutes, until slightly crispy edges.
  7. In the bowl filled with sweet potatoes, add milk, butter, a quarter of cup shredded cheese, salt, and pepper. Mash until smooth and creamy.
  8. Next, remove sweet potato skins from oven, and fill with sweet potato mixture.
  9. Top with chopped bacon, chicken, broccoli florets, and remaining cheese.
  10. Bake for 5 minutes until the cheese is melted. Remove from the oven.
  11. Drizzle with yogurt and green onion on top. Serve.