Smoky BBQ Chicken Stuffed Sweet Potato
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups cooked chicken, shredded
- 1/2 cup your favorite BBQ sauce (smoky variety recommended)
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Optional: Greek yogurt or sour cream for topping
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Prick them several times with a fork, rub with a little olive oil, and place them on a parchment-lined baking sheet. Bake for 45 to 50 minutes, or until they are tender when pierced with a knife.
- While the potatoes are roasting, place your shredded chicken in a medium mixing bowl. Pour the BBQ sauce over the chicken and stir until every piece is well-coated. If the chicken is cold, you can warm it slightly in a pan or microwave to help the sauce adhere better.
- Once the sweet potatoes are cooked, remove them from the oven. Carefully slice each potato down the center lengthwise. Use a fork to gently fluff the inside of the potato, creating a pocket for the filling. Season the inside with a pinch of salt and pepper.
- Divide the BBQ chicken mixture evenly among the four potatoes, stuffing it generously into the centers. Top each potato with a sprinkle of shredded cheddar cheese. Return the baking sheet to the oven for 5 minutes, or until the cheese is bubbly and melted.
- Remove the potatoes from the oven. Top each one with diced red onion, fresh cilantro, and a dollop of Greek yogurt or sour cream if desired. Serve immediately while hot.