• 3 large sweet potatoes
• 1 Tbsp. olive oil
• 6 slices bacon, chopped
• 1 c. sliced mushrooms
• 2 c. shredded, cooked chicken
• 3/4 c. shredded swiss cheese, divided
• 3/4 c. cheese sauce (recipe below)
• 1 Tbsp. fresh minced chives
• Cheese Sauce
• 2 Tbsp. butter
• 2 Tbsp. all purpose flour
• 1 and 1/2 c. milk
• 1 and 1/2 c. shredded swiss cheese
1. Preheat oven to 425 degrees.
2. Use a fork to poke several holes in each sweet potato.
3. Place potatoes directly on oven rack; bake 1 hour or until potatoes are tender.
4. Remove from oven; slice in half lengthwise and scoop out center, leaving 1/2 inch of flesh.
5. In a medium skillet, heat olive oil over medium heat. Add chopped bacon and sliced mushrooms and heat, stirring regularly, 10 to 15 minutes or until bacon is fully cooked.
6. Fill sweet potato halves with chicken, shredded cheese, and mushroom + bacon mixture.
7. Return to oven and bake for an additional 10 minutes.
8. While sweet potatoes are baking, prepare cheese sauce.
9. Drizzle cheese sauce generously over baked sweet potatoes; top with fresh minced chives.
For cheese sauce:
1. In a small saucepan, melt butter over low heat.
2. Add flour and cook, stirring, until bubbly.
3. Add milk and continue stirring constantly until mixture is thickened and bubbly.
4. Remove from heat and stir in swiss cheese.
5. Drizzle sauce over baked sweet potatoes.