Description

This Twice Baked BBQ Chicken Sweet Potatoes recipe is a delicious and hearty meal featuring tender sweet potatoes loaded with shredded BBQ chicken, melty cheddar cheese, and a mix of fresh green onions and sour cream. Perfect for a comforting dinner, these twice baked sweet potatoes combine the smoky sweetness of BBQ sauce with creamy and cheesy textures for a crowd-pleasing dish.

Ingredients

Scale

Sweet Potatoes

4 medium sweet potatoes
1 tbsp olive oil
Salt and pepper, to taste

Filling

2 cups cooked shredded chicken (rotisserie chicken works great)
1/2 cup BBQ sauce (your favorite kind)
1/2 cup shredded cheddar cheese
1/4 cup green onions, chopped
1/4 cup sour cream (optional)

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Instructions

Preheat and prepare sweet potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, dry them, then prick each sweet potato several times with a fork. Rub them with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake for about 45-50 minutes until tender when pierced with a fork.
Cool and scoop: Remove the sweet potatoes from the oven and let them cool slightly until they are safe to handle. Cut each sweet potato in half lengthwise and carefully scoop out the flesh, leaving a thin border to maintain the shape of the skins.
Prepare filling mixture: In a large bowl, combine the scooped sweet potato flesh, shredded chicken, BBQ sauce, half of the shredded cheddar cheese, chopped green onions, and sour cream if using. Mix thoroughly and season with salt and pepper to taste.
Fill and top potatoes: Spoon the BBQ chicken and sweet potato mixture back into the sweet potato skins. Top each filled potato half with the remaining shredded cheddar cheese.
Bake again: Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven, let cool slightly, garnish with extra green onions if desired, and serve warm.

Notes

You can substitute shredded rotisserie chicken with leftover cooked chicken or turkey.
For extra flavor, add a pinch of smoked paprika or chili powder into the filling mixture.
Use Greek yogurt instead of sour cream for a lighter option.
Sweet potatoes can be microwaved to speed up cooking, but baking gives better texture.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.