Scott Farms Stuffed Sweet Potatoes
- 3 Scott Farms Covington Sweet Potatoes
- 6 strips bacon
- 2 bone in or boneless chicken breasts
- 2 cups shredded cheddar cheese
- sour cream
- 3 scallions, thinly sliced
- Texas Pete hot sauce
Preheat oven to 350 degrees.
Coat sweet potatoes with oil and season with salt and pepper.
Roast whole sweet potatoes until fork tender.
Cook bacon in the oven until crispy brown.
Cook chicken until done. Cool and shred.
Refrigerate potatoes until cool. Cut in half lengthwise and remove inside flesh with a spoon, leaving 1/2 inch on the skin and place on baking sheet. Discard scooped flesh or save for another use. Chop into small pieces.
Place 1/3 cup of cheddar cheese on each skin and top with shredded chicken and bacon.
Bake at 350 degrees until hot throughout and cheese is melted.
Top with a sour cream, scallions and a dash of Texas Pete.