Twice Baked Polynesian Chicken Sweet Potatoes

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Step 1

Preheat oven to 400°F.

Step 2

Poke sweet potatoes in a few spots with a small knife. Bake for 45 minutes or until soft, then remove and allow to cool. *Note: for large organic sweet potatoes at altitude, it takes more like 1-1.5 hours at 450°F.

Step 3

Meanwhile - In skillet over medium heat, saute carrots, scallions, and onions for 8-10 minutes.

Step 4

Add chicken to the pan and toss with Polynesian sauce so everything is well coated. Set aside.

Step 5

Slice potatoes in half lengthwise and scoop out the flesh, leaving 1/4" remaining around the edges do they hold their shape.

Step 6

With a food processor/masher, blend the sweet potato flesh, Greek yogurt, and bleu cheese crumbles until smooth.

Step 7

Fill potato skins with whipped bleu cheese mixture. Using the back of a spoon, create a small divot in the center.

Step 8

Evenly divide chicken and vegetable mixture among the potato halves, filling the divots.

Step 9

Top the halves with shredded cheese and bacon bits, then return to oven for 10-15 minutes (or until cheese is melted and potatoes are warmed through.)

Step 10

Serve immediately. :)