Baked sweet potatoes with hot sauce, blue cheese and crispy chicken

Prep: 15 minutes Cook: 25 minutes Makes: 2 servings

I like the gluten-free chicken breast nuggets from Trader Joe’s here. Popcorn shrimp tastes great here, too. Meatless options include frozen eggplant cutlets, frozen fried pickles or vegetable fries.

2 medium sweet potatoes, scrubbed clean, about 1 ½ pounds total

½ package (8 ounces) breaded chicken breast nuggets

¼ cup thick red hot sauce, such as Frank’s

¼ cup crumbled blue cheese

3 to 4 tablespoons chunky blue cheese salad dressing (or sour cream or plain Greek yogurt)

1 or 2 small inner ribs celery, finely diced

2 or 3 tablespoons chopped chives or green onions

1. Heat oven to 425 degrees. While the oven heats, pierce potatoes in several spots with the tip of a knife. Microwave potatoes on high (100 percent power), turning them over occasionally, until they are easily pierced with a knife, 10 to 12 minutes.

2. Put chicken nuggets in a single layer in a lightly oiled cast-iron skillet or baking pan. Place potatoes alongside nuggets. Bake, turning potatoes and nuggets once, until outsides are crisped, 12 to 13 minutes.

3. Put each potato on a serving plate. Cut an X in the center of the potato and then squeeze potato to open it out at the X. Fill each potato with half of the hot chicken, spoonsful of the hot sauce and blue cheese. Top with a dollop of the dressing, diced celery and chives. Serve.

Nutrition information per serving: 722 calories, 41 g fat, 10 g saturated fat, 86 mg cholesterol, 62 g carbohydrates, 14 g sugar, 27 g protein, 1,843 mg sodium, 9 g fiber