Nick and I had a pretty low-key Valentine’s Day but that is how we like it. We went to Stephi’s in the South End on Sunday night for an early v-day dinner. It was quiet and cozy and perfect!
On Tuesday, Nick bought home some roses and red velvet cupcakes from Sweet.
I then cooked him dinner and he did the dessert. And let me tell you we had a feast that night! I made him BBQ chicken stuffed sweet potato skins… bacon, BBQ chicken, cheese and sweet potatoes are Nick’s favorite foods. As soon as I saw this recipe posted on my friend Jenny’s blog, I knew I had to make it for Valentines Day.
Let’s just say Nick was in heaven! He ranked it number one on his list of favorite foods so I have a feeling I will be making this meal many more times.
(That pink drink is one of Nick’s famous vodka beverages… he makes them so delicious you can’t even taste the vodka! ahh-maz-ing!)
Below is the full recipe found on here:
BBQ Chicken Stuffed Sweet Potato Skins
makes 12 sweet potato skins, is easily multiplied
6 medium sweet potatoes (I find the ones that are more fat + round work best)
3 boneless, skinless chicken breasts, cooked and shredded
1/2-3/4 cup of your favorite BBQ sauce
1 cup freshly grated sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium red onion, thinly sliced
2 teaspoons olive oil + more for brushing
2 slices bacon, cooked and crumbled
fresh cilantro for topping
Preheat oven to 400 degrees F. Cut sweet potatoes in half lengthwise, then lay them cute side down on a foil-lined baking sheet. Bake for 30-35 minutes, or until soft. One finished, let cool until you can touch them.
While potatoes are baking, heat a skillet over medium-low heat and add olive oil. Add sliced onions and 1/4 teaspoons salt, then cook until caramelized, stirring occasionally, for 15-20 minutes. Add shredded chicken to a bowl and mix with 1/3 cup BBQ sauce. Set aside.
Once potatoes are cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Set aside about half of the sweet potato flesh, saving it for later use. Take the other half and mash it with 1/4 cup cheddar cheese, 1/4 teaspoon salt and pepper. Take the potato skins and place them bake on a baking sheet cut-side down, then brush or spray the skin with olive oil and sprinkle with salt and pepper if desired. Cook for 10 minutes, then flip and cook for 3-4 minutes more.
Remove skin from the oven and fill each with about 1-2 tablespoons of the cheddar sweet potato mash, some BBQ chicken, bacon and caramelized red onions (I didn’t measure anything, just used my hands to stuff the stuff in each potato. You can’t go wrong here!). Top with additional cheddar and place on the baking sheet, repeating with remaining potatoes. Bake for 4-5 minutes more, then serve hot and top with cilantro.
For dessert Nick made S’more fondue! It was very tasty and he bought delicious dippers!
Hope you all had a great Valentine’s day!