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Healthy BBQ Chicken Stuffed Sweet Potatoes - Easy, Flavorful, and Satisfying

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes (similar size helps them cook evenly)
  • 2 cups cooked, shredded chicken (rotisserie or poached works great)
  • 1/2 to 3/4 cup BBQ sauce (choose a lower-sugar, cleaner-ingredient brand if you prefer)
  • 1 tablespoon olive oil (for rubbing the potatoes)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for extra smoky flavor)
  • 1/4 teaspoon garlic powder (optional)
  • 1/3 cup plain Greek yogurt or light sour cream (for topping)
  • 1/2 small red onion, finely diced
  • 1/2 cup chopped fresh cilantro or parsley
  • 1 small avocado, diced (optional, for creaminess)
  • 1/2 cup shredded sharp cheddar or Monterey Jack (optional)
  • Lime wedges (for serving)

Method
 

  1. Prep and bake the potatoes: Heat the oven to 425°F (220°C). Scrub and dry the sweet potatoes, then prick each a few times with a fork. Rub with olive oil, sprinkle with salt and pepper, and place on a lined baking sheet. Bake 40–55 minutes, depending on size, until very tender when pierced.
  2. Warm the chicken: While the potatoes bake, add shredded chicken to a skillet over low heat. Stir in BBQ sauce, smoked paprika, and garlic powder. Warm until saucy and heated through, 3–5 minutes. Taste and adjust seasoning or sauce.
  3. Prep toppings: Dice red onion, chop cilantro, and cube the avocado. Grate cheese if using. Stir a pinch of salt and a squeeze of lime into the Greek yogurt for a quick tangy topping.
  4. Split and fluff: When the potatoes are done, let them cool 5 minutes. Slice lengthwise, then gently push the ends toward the center to open. Use a fork to fluff the flesh slightly, making room for the filling.
  5. Stuff and melt (optional): Spoon warm BBQ chicken into each potato. If using cheese, sprinkle it on now and return to the oven for 2–3 minutes to melt.
  6. Top and serve: Add dollops of Greek yogurt, red onion, avocado, and cilantro. Finish with a squeeze of lime and an extra drizzle of BBQ sauce if you like. Serve hot.