BBQ Chicken Stuffed Sweet Potatoes (Printer-friendly)

Roasted sweet potatoes filled with smoky BBQ chicken and melty cheese for a wholesome, satisfying meal.

# What You Need:

→ Vegetables

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

→ Meats

04 - 2 cups cooked, shredded chicken

→ Sauces & Dairy

05 - 1 cup barbecue sauce
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup sour cream

→ Garnishes

08 - Fresh cilantro or parsley, chopped

# 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, combine shredded chicken with BBQ sauce in a saucepan over low heat. 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 until cheese melts.
05 - Remove from oven. Top with sliced green onions, red onions, sour cream, and fresh cilantro or parsley. Serve immediately.

# Expert Tips:

01 -
  • Its the perfect balance of sweet and smoky without any complicated techniques
  • You get that loaded baked potato experience but with a nutrient dense twist
  • Everything cooks hands off while you handle the toppings
02 -
  • Sweet potatoes vary wildly in size so adjust roasting time accordingly
  • Letting the chicken mixture cool slightly before filling prevents the potato from collapsing
  • The residual heat from the potato continues melting the cheese after it leaves the oven
03 -
  • Rub the potato skins with a little olive oil and salt before roasting for extra flavor
  • If you are short on time, microwave the potatoes for 5 minutes then finish in the oven

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