For our one year anniversary Mr. Pribs gave me a set of knives. I never even told him that I wanted them (even though I did).
I’m guessing he got the hint a couple of months ago when I was trying to cut a potato in half and my knife.would.not.budge. He was in the dining room working on homework while I was grunting, trying not to snap my knife in half.
I may as well used a rock to cut my food. It was about the equivalent of my knives’ ability to cut things.
When it comes to knives, JCPenny is not the route to go.
But my new knives. Oh my goodness. They are good.
The first time I used my knives, I had to do a double take to make sure I hadn’t accidentally grabbed a stick of butter to cut through. That’s how easy it was.
I wanted to start cutting everything in sight. Celery, potatoes, frozen chicken, bricks, houses.
You know, any good challenge for my new trusty knives.
Forget the diamonds and jewelry. All I need is something to cut through the toughest of sweet potatoes that I bring home from the grocery store.
This recipe was a test of that – this recipe was made possible by my new knives.
Stuffed Sweet Potato Skins Recipe
By December 26, 2012Published:
- Yield: 1 potato (halved) (2 Servings)
Adapted from Howsweeteats.com
- 1 large sweet potato halved
- 1 boneless chicken breast cooked & shredded
- 1/2 cup cheddar cheese shredded
- 4 slices bacon
- 1/4 cup barbecue sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- Preheat oven to 400 degrees F.
- Cut sweet potato in half and brush skin side with olive oil and sprinkle with salt. Bake for 30 minutes.
- Cook and shred chicken breast. Grate cheese. Cook and chop bacon.
- Combine chicken, cheese, bacon, barbecue sauce, salt and pepper in a small bowl.
- Once the sweet potatoes have cooled, spoon out in the insides and combine with the other ingredients in the small bowl.
- Spoon mixture back into the sweet potato skins, bake the potatoes for 10 minutes and then top with extra cheese and barbecue sauce and enjoy!