Ingredients
Scale
- 4 medium sweet potatoes, scrubbed clean
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1/2 cup your favorite BBQ sauce
- 1/2 cup shredded cheddar cheese or Monterey Jack
- 1/4 cup red onion, finely diced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh cilantro or green onions for garnish
- Optional: Greek yogurt or sour cream for topping
Instructions
- Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Rub the skins with olive oil and sprinkle with salt. Place them on a parchment-lined baking sheet and roast for 40 to 50 minutes, or until the potatoes are tender when pierced with a knife.
- While the potatoes are roasting, place the shredded chicken in a medium mixing bowl. Add the BBQ sauce and diced red onions. Toss everything together until the chicken is evenly coated. If the mixture seems too dry, feel free to add an extra tablespoon of BBQ sauce.
- Once the sweet potatoes are cooked through, remove them from the oven. Carefully slice each potato down the center lengthwise, being careful not to cut all the way through. Use a fork to gently fluff the inside of the potato. Divide the BBQ chicken mixture evenly among the four potatoes, stuffing it into the center.
- Top each stuffed potato with a generous sprinkle of shredded cheese. Return the baking sheet to the oven for another 5 minutes, or until the cheese is melted and bubbly. For a crispier top, you can place them under the broiler for 1 to 2 minutes.
- Remove the potatoes from the oven. Top with fresh cilantro, green onions, and a dollop of Greek yogurt or sour cream if desired. Serve immediately while warm.
- Cook Time: 60 minutes
- Diet: Gluten-Free