How To Make BBQ Chicken Stuffed Sweet Potatoes
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
- Four 6- to 8-ounce sweet potatoes
- Olive oil
- Salt and pepper, to taste
- 2 cups cooked chicken, diced or shredded
- 1½ to 2 cups store-bought barbecue sauce
- 2 cups shredded cabbage
- 1 carrot, grated
- 1 scallion, green and white portions thinly sliced separately
- 2 to 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 cup shredded sharp yellow cheddar cheese
Preheat oven to 400˚F and line a baking sheet with aluminum foil or parchment paper.
Scrub sweet potatoes under water and let dry completely. Poke holes with a fork all over the surface of the potatoes, drizzle with a little olive oil and season with salt and pepper. Roast on the prepared baking sheet until tender, 50 to 60 minutes.
In a medium bowl, toss the chicken and barbecue sauce to combine.
In another bowl, combine cabbage, carrots, scallion whites, mayonnaise, vinegar, and salt and pepper to taste.
When potatoes are tender, remove from oven and let cool slightly, leaving the oven on. Using a paring knife, cut a slit along the length of each potato and carefully push in from the short ends to just split the potatoes open. Using a fork, lightly mash the insides of each potato without piercing the skin. Fill each potato with the barbecue chicken and top with shredded cheddar. Return to the oven until the chicken is heated through and the cheese melts, 15 to 20 minutes.
Once potatoes are out of the oven, top with the cabbage slaw and scallion greens.