Description
Delicious BBQ Chicken Stuffed Sweet Potatoes combine tender baked sweet potatoes with flavorful shredded chicken coated in smoky barbecue sauce, topped with melted cheese and fresh herbs for a hearty, gluten-free main course.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
BBQ Chicken Filling
- 2 cups cooked chicken, shredded
- 3/4 cup barbecue sauce, divided
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Toppings and Garnishes
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
- 1/4 cup sliced green onions or chopped cilantro (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F. Pierce each sweet potato several times with a fork to allow steam to escape while baking. Lightly rub the sweet potatoes with olive oil and sprinkle them evenly with salt to enhance flavor and crisp the skin.
- Bake Sweet Potatoes: Place the prepared sweet potatoes directly on the oven rack or on a baking sheet. Bake for 45 to 55 minutes until they are tender when pierced with a knife, ensuring they are cooked through and soft inside.
- Prepare BBQ Chicken Filling: While the potatoes bake, combine the shredded chicken with 1/2 cup of barbecue sauce, black pepper, and smoked paprika in a saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is heated through and well coated with the sauce.
- Assemble Stuffed Potatoes: Once the sweet potatoes are done, carefully slice each one lengthwise. Gently fluff the insides of the potatoes with a fork to create a soft base for the filling. Spoon the BBQ chicken mixture evenly into each potato.
- Add Toppings and Melt Cheese: Drizzle the remaining 1/4 cup of barbecue sauce over the stuffed potatoes. If using cheese, sprinkle it on top. Return the stuffed potatoes to the oven for an additional 5 to 8 minutes, or until the cheese has melted and started to bubble.
- Garnish and Serve: Remove the potatoes from the oven and garnish with sliced green onions or chopped cilantro as desired. Serve warm, accompanied by sour cream or Greek yogurt if you like for added creaminess.
Notes
- Using rotisserie chicken is a quick and convenient option for the shredded chicken.
- To add heat, use a spicy barbecue sauce or add a pinch of cayenne pepper to the chicken mixture.
- For a dairy-free version, omit the cheese and sour cream or use vegan alternatives.
- This recipe is naturally gluten-free; ensure your barbecue sauce does not contain gluten.
