BBQ Chicken Stuffed Sweet Potatoes (Printable)

Roasted sweet potatoes loaded with smoky BBQ chicken, melted cheddar, and fresh garnishes for a wholesome, filling meal.

# What You Need:

→ Vegetables

01 - 4 medium sweet potatoes, scrubbed
02 - 2 green onions, thinly sliced
03 - 1 small red onion, finely diced (optional)

→ Meats

04 - 2 cups cooked, shredded chicken (rotisserie or poached breast)

→ Sauces & Dairy

05 - 1 cup barbecue sauce (gluten-free if needed)
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup sour cream (optional)

→ Garnishes

08 - Fresh cilantro or parsley, chopped (optional)

# How To Make It:

01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork, place on a baking sheet, and bake for 45–50 minutes until fork-tender.
02 - While the potatoes roast, in a saucepan on low heat, combine shredded chicken with BBQ sauce. Stir until heated through.
03 - Remove sweet potatoes from the oven. Let cool slightly, then slice each lengthwise and gently fluff the flesh with a fork.
04 - Evenly divide BBQ chicken mixture among the sweet potatoes, then top each with shredded cheddar cheese. Return to oven for 5 minutes, or until cheese melts.
05 - Remove from oven. Top with sliced green onions, red onions, a dollop of sour cream, and fresh cilantro or parsley, if desired. Serve immediately.

# Expert Tips:

01 -
  • You get all the satisfaction of a loaded baked potato with the natural sweetness of sweet potatoes
  • Everything happens on one baking sheet, making cleanup almost nonexistent
  • The combination of smoky, sweet, and savory hits every craving at once
02 -
  • Sweet potatoes keep cooking after they come out of the oven, so dont worry if they feel slightly underdone at 45 minutes
  • Let the chicken mixture cool for a minute before stuffing, otherwise youll burn your fingers trying to work quickly
  • The cheese melts faster than you think, so check at 3 minutes to avoid a burnt topping situation
03 -
  • Rub a little olive oil on the potato skins before roasting for extra crispy skin
  • Double the chicken mixture and keep some in the freezer for an even faster meal next time

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