BBQ Chicken Stuffed Sweet Potatoes
These BBQ Chicken Stuffed Sweet Potatoes are a sweet and smoky dinner packed with tender shredded chicken, melted cheese, and fluffy baked sweet potatoes. This easy, meal-prep-friendly recipe delivers bold barbecue flavor in a wholesome, satisfying dish perfect for busy weeknights.
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked shredded chicken rotisserie works well
- 1 cup BBQ sauce
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup red onion finely diced
- Fresh cilantro or green onions for garnish
- Optional Seasoning:
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon smoked paprika
- Extra BBQ sauce for drizzling
- Sour cream or Greek yogurt optional topping
Instructions
- Prep
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Scrub sweet potatoes and pat dry.
- Pierce each potato 4–5 times with a fork.
- Rub lightly with olive oil and sprinkle with salt.
- Bake Sweet Potatoes
- Place on baking sheet.
- Bake for 45–60 minutes, until fork-tender and soft inside.
- Prepare BBQ Chicken
- In a saucepan over medium heat, combine shredded chicken and BBQ sauce.
- Add smoked paprika if desired.
- Heat for 5–7 minutes until warmed through and juicy.
- Assemble
- Slice baked sweet potatoes lengthwise.
- Fluff inside gently with a fork.
- Spoon BBQ chicken evenly into each potato.
- Sprinkle with shredded cheese.
- Melt Cheese
- Return stuffed potatoes to oven for 5–7 minutes, until cheese is melted and bubbly.
- Garnish & Serve
- Top with diced red onion, cilantro or green onions.
- Drizzle with extra BBQ sauce or add a dollop of sour cream if desired.
- Serve warm.
Notes
- Bake sweet potatoes until completely soft for best texture.
- Use enough BBQ sauce to keep chicken moist.
- Store leftovers in the refrigerator up to 4 days.
- Reheat in microwave 1–2 minutes or oven at 350°F for 10–15 minutes.
- For meal prep, store chicken and potatoes separately.
- For dairy-free, omit cheese or use plant-based cheese.