BBQ Chicken Stuffed Sweet Potatoes (Printable)
Roasted sweet potatoes filled with BBQ chicken, cheddar cheese, and fresh garnishes for a wholesome, satisfying meal.
# What You Need:
→ Vegetables
01 - 4 medium sweet potatoes, scrubbed clean
02 - 2 green onions, thinly sliced
03 - 1 small red onion, finely diced
→ Meats
04 - 2 cups cooked, shredded chicken (rotisserie or poached breast)
→ Sauces & Dairy
05 - 1 cup barbecue sauce (gluten-free certified)
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup sour cream
→ Garnishes
08 - Fresh cilantro or parsley, chopped
# How To Cook:
01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork, arrange on a baking sheet, and roast for 45–50 minutes until completely tender throughout.
02 - Combine shredded chicken with barbecue sauce in a saucepan over low heat. Stir continuously until the mixture is heated through and well-coated.
03 - Remove roasted sweet potatoes from oven and allow to cool slightly. Slice each potato lengthwise and gently fluff the interior flesh with a fork to create space for filling.
04 - Distribute BBQ chicken mixture evenly among the sweet potatoes. Top each with shredded cheddar cheese and return to oven for 5 minutes until cheese is fully melted and bubbling.
05 - Remove from oven. Garnish with sliced green onions, diced red onion, a dollop of sour cream, and fresh cilantro or parsley. Serve immediately while hot.
# Expert Tips:
01 -
- Its basically a loaded baked potato that went to wellness school and came back with better nutrition and insane flavor
- The sweet and smoky combo hits every craving while being gluten-free and packed with protein
02 -
- Sweet potatoes keep cooking after they come out of the oven, so slightly underdone is better than mushy
- The chicken mixture can be made ahead and reheated, which makes weeknight dinners incredibly fast
03 -
- Line your baking sheet with parchment paper for the easiest cleanup ever
- Let the potatoes cool 5 minutes before stuffing so they dont fall apart on you