Would you believe that this recipe is six simple ingredients?

Foodie Favorite: BBQ Chicken Boats

Loaded sweet potato skins

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.


  • 1 rotisserie chicken 
  • 1 cup red cabbage, shredded
  • 2 sweet potatoes
  • 1/3 cup BBQ sauce, plus extra for drizzling
  • 1 Tbsp olive oil
  • Chopped chives to garnish 


Bake sweet potatoes for 45 minutes at 425 degrees. Carve out chicken breasts and finely chop. Shred your cabbage. Once sweet potatoes are done, remove from oven to cool a bit. Put your olive oil, cabbage and BBQ sauce into skillet. Cook about three minutes, stirring constantly. Add chopped chicken until warmed. Cut sweet potatoes in half and scoop out insides with a spoon leaving about 1/4 of flesh. (Keep the insides for mashed sweet potatoes later!). Scoop chicken mixture into potato skins. Drizzle with a little more sauce and top with chopped green onions. Enjoy!