Description
These BBQ Chicken Stuffed Sweet Potatoes combine the natural sweetness of baked sweet potatoes with smoky, tangy BBQ chicken filling. Topped with melted cheddar, fresh red onion, cilantro, and a drizzle of sour cream and lime juice, this dish offers a comforting yet vibrant meal perfect for any day of the week.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
BBQ Chicken Filling
- 2 cups cooked chicken, shredded
- 1/2 cup BBQ sauce
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
Toppings
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon lime juice
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Clean the sweet potatoes: Scrub the sweet potatoes thoroughly under cold running water, removing any dirt, and pat them dry with a paper towel.
- Prepare the sweet potatoes for baking: Use a fork to prick each sweet potato several times on all sides to allow steam to escape while baking.
- Arrange on baking sheet: Place the sweet potatoes on a baking sheet ensuring they do not touch each other for even cooking.
- Coat the sweet potatoes: Drizzle olive oil over each sweet potato and rub it in evenly to coat the skin.
- Season the sweet potatoes: Sprinkle salt and black pepper all over the sweet potatoes to season them well.
- Bake the sweet potatoes: Place the sweet potatoes in the oven and bake for 45-60 minutes, or until they are tender when pierced with a fork.
- Prepare the chicken filling: While the potatoes bake, shred cooked chicken if needed, then mix it in a bowl with BBQ sauce to fully coat the chicken.
- Chop fresh ingredients: Finely chop the red onion and cilantro and set them aside for garnish.
- Cool the sweet potatoes: Remove the baked sweet potatoes from the oven and allow them to cool slightly to make handling easier.
- Slice the potatoes: Cut a lengthwise slit down the center of each sweet potato carefully, without cutting all the way through to keep them intact.
- Open the sweet potatoes: Gently push the ends of each potato toward each other to open them up, creating space for the filling.
- Fluff the sweet potato flesh: Use a fork to fluff the inside of each sweet potato, making room for the BBQ chicken mixture.
- Fill the potatoes: Spoon the BBQ chicken evenly into each opened sweet potato.
- Add cheese topping: Sprinkle shredded cheddar cheese generously over the BBQ chicken in each potato.
- Melt the cheese: Return the stuffed sweet potatoes to the oven for 5-7 minutes until the cheese melts and bubbles.
- Remove and garnish: Take the potatoes out of the oven and top each with the chopped red onion and cilantro.
- Add sour cream and lime: Drizzle sour cream over the stuffed potatoes and finish by squeezing lime juice on top to add freshness.
- Serve: Serve the stuffed sweet potatoes warm immediately and enjoy a deliciously satisfying meal.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Adjust the amount of BBQ sauce to your desired sauciness level.
- For a spicier option, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
- Leftover stuffed sweet potatoes can be refrigerated for up to 3 days and reheated in the oven.
- Substitute cheddar cheese with a dairy-free alternative to make this dish lactose-free if needed.
