Smoked Chicken Stuffed Sweet Potatoes Recipe

Directions

1. Preheat your smoker or grill to 325 °F using pellets or charcoal of choice.

2. Prepare the potatoes: Pierce whole sweet potatoes using a fork on all sides. Add individually to a sheet of butcher paper or foil. Season with Sweet Heat Seasoning by The Spice Guy and a spritz of cooking oil. Wrap and place in your grill or smoker for 45 minutes.

3. Reheat BBQ chicken, place previously cooked chicken quarters (check out our Smoked BBQ Chicken recipe published in this box!), on the grill for 10-15 minutes until warm.

4. Remove chicken, and shred off of the bone with a fork.

5. Melt one stick of butter in a grill safe dish and add 1 Tbsp Dixie Red BBQ Sauce by Old Southern BBQ. Add about 2 Tbsp of the melted butter and bbq sauce combo to the shredded chicken to keep it juicy.

6. Remove potatoes, and slice down the middle about 3/4" from each edge. Push together to open the potatoes up. Add 1 Tbsp of the melted BBQ butter to each potato. Top with shredded smoked chicken and shredded cheese. Place back in the grill or smoker at 325 °F until the cheese has melted.

7. Make the zesty sauce: In a small bowl, combine 1 cup of greek yogurt or sour cream with 1 Tbsp Dixie Red BBQ Sauce by Old Southern BBQ and 1 tsp Lane’s “Southbound” Sauce. Stir until combined.

8. Remove potatoes from grill or smoker and top with the zesty sauce, green onion and a drizzle of both Dixie Red BBQ Sauce by Old Southern BBQ and Lane’s “Southbound” Sauce and a sprinkle of Smoke Steakhouse Seasoning by Padiano’s Kitchen. So good!