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Jalapeño popper rotisserie chicken stuffed sweet potatoes topped with melted cheddar cheese and sliced jalapeños on a plate.
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Jalapeño Popper Rotisserie Chicken Stuffed Sweet Potatoes

Course Main Course
Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Servings 4

Ingredients

  • 4 Medium Sweet Potatoes
  • 2 Cups Rotisserie Chicken, Shredded
  • 4 Oz Reduced Fat Cream Cheese
  • 1/2 Cup Reduced Fat Shredded Cheddar Cheese
  • 1/4 Cup Plain Fat Free Greek Yogurt
  • 1 Jalapeno, Sliced or Diced
  • 2 Tbl Green Onions, Sliced
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Each Onion Powder and Smoked Paprika
  • Salt/Pepper to Taste

Instructions

  • Preheat the oven to 400°F.
  • Pierce the Sweet Potatoes several times with a fork and place them on a baking sheet. Bake for 35–40 minutes, or until tender.
  • While the potatoes bake, combine the Shredded Rotisserie Chicken, Reduced Fat Cream Cheese, Fat Free Plain Greek Yogurt, Garlic Powder, Onion Powder, Smoked Paprika, Salt, and Pepper in a bowl. Stir until creamy and well mixed.
  • Remove the baked sweet potatoes from the oven and let them cool slightly. Slice each potato lengthwise and gently open them to form sweet potato boats. Spoon the chicken jalapeño popper mixture into each sweet potato.
  • Sprinkle the Reduced Fat Cheddar Cheese over the top and add Jalapeño Slices.
  • Return the stuffed sweet potatoes to the oven and bake for 5–7 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle with Green Onions before serving.