BBQ Chicken Stuffed Sweet Potatoes
Golden roasted sweet potatoes are filled with tangy, smoky shredded BBQ chicken, melted cheddar cheese, and crispy bacon. Topped with a cool dollop of sour cream and fresh green onions, this is a complete, family-friendly dinner that is both comforting and packed with flavor.
Equipment
- Oven
- Baking Sheet
- Fork
- Chef's knife
- Cutting board
- Medium bowl
- Small saucepan (optional)
- Measuring cups and spoons
- Serving platter
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 2 cups cooked, shredded chicken rotisserie chicken recommended
- 1 cup your favorite BBQ sauce
- ½ cup cooked, crumbled bacon
- ½ cup shredded sharp cheddar cheese
- ¼ cup sour cream or Greek yogurt
- ¼ cup chopped green onions
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, pat them dry, and prick each one several times with a fork.
- Rub the sweet potatoes all over with olive oil and season generously with salt and pepper. Place them directly on the oven rack or on a lined baking sheet.
- Roast the sweet potatoes for 40-50 minutes, until they are tender all the way through when pierced with a knife or fork.
- While the potatoes roast, prepare the filling. In a medium bowl, combine the shredded chicken with 3/4 cup of BBQ sauce. Add more sauce as needed until the chicken is well-coated but not swimming. For deeper flavor, warm the chicken and sauce together in a small saucepan over low heat.
- Once the potatoes are cool enough to handle, carefully slice each one open lengthwise. Fluff the insides with a fork to create a soft bed.
- Divide the BBQ chicken mixture evenly among the four potatoes. Top each with a generous sprinkle of shredded cheddar cheese and crumbled bacon.
- Return the assembled potatoes to the oven for 5-7 minutes, just until the cheese is melted and bubbly.
- Remove from the oven and let rest for 1 minute. Finish each potato with a dollop of sour cream or Greek yogurt and a generous scattering of fresh green onions. Serve immediately.
Notes
For a vegetarian version, replace the chicken with a can of drained and rinsed black beans and a cup of corn kernels. To make it dairy-free, omit the cheese and use a dairy-free sour cream or avocado crema. Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through.