BBQ Chicken Stuffed Sweet Potatoes
A cozy, weeknight-friendly dish that turns simple baked sweet potatoes into a crowd-pleasing, smoky-sweet meal. Shredded barbecue chicken, creamy cheese, and a zing of green onions come together in tender potato halves for a satisfying balance of textures and flavors.
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked shredded chicken
- 1/2 cup BBQ sauce
- 1 can black beans
- 1 cup corn kernels
- 1/2 cup shredded cheddar cheese
- 2 green onions
- 1 tablespoon olive oil
- to taste salt and pepper
- 1 pinch smoked paprika
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes well, then dry them and rub each with a little olive oil, a pinch of salt, and a light sprinkle of paprika. Place on a baking sheet.
- Bake the potatoes for 40–50 minutes, or until a fork glides through the centers with ease. Timing will vary with size; when they’re tender, remove from the oven and let cool just enough to handle.
- While the potatoes bake, prepare the filling by combining the shredded chicken with BBQ sauce in a bowl. If you’re using black beans and corn, fold them in now for extra texture and color.
- When potatoes are ready, slice a lengthwise opening on each potato, being careful not to cut all the way through. Gently press the ends to open up a cavity.
- Spoon the BBQ chicken mixture into the potato cavities, then top with shredded cheddar. Return to the oven for 5–8 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions and a final light dusting of pepper. Serve warm and enjoy the comforting contrast of creamy filling and fluffy potato.