Description
BBQ Chicken Stuffed Sweet Potatoes are an easy, flavorful comfort meal — tangy BBQ shredded chicken stuffed into baked sweet potato halves. Naturally gluten‑free and dairy‑free, this dish balances sweet, smoky, and hearty flavors in one satisfying package.
Ingredients
- Sweet potatoes
- Olive oil
- Red onion, diced
- Shredded chicken
- Barbecue sauce
- Mayo
- Salt and pepper
Instructions
- Preheat oven to 400 °F (≈200 °C) and line a baking sheet with parchment paper.
- Rinse and pierce the sweet potatoes with a fork, place on the sheet and bake for about 50 minutes until fork‑tender.
- While they bake, heat olive oil in a skillet over medium heat. Sauté the diced red onion with a pinch of salt and pepper for 3–4 minutes until softened.
- Once sweet potatoes are cooked, cut each in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin layer so the skins stay sturdy.
- In the bowl with the scooped potato and onions, add shredded chicken, ½ cup BBQ sauce, ⅓ cup mayo, salt and pepper. Mix until creamy and combined.
- Stuff each sweet potato skin with the chicken mixture. Reduce oven temperature to 350 °F (≈175 °C) and bake for another 20–25 minutes until heated through.
- Optionally, mix remaining tablespoon of BBQ sauce with ½ tablespoon mayo and drizzle over the top before serving.
Notes
- Use rotisserie or leftover shredded chicken to save time.
- For a lighter version, substitute Greek yogurt for the mayo.
- To add texture, stir in diced bell peppers or shredded carrots into the filling.
- Freeze leftovers for up to 3 months; reheat in the oven for best texture.
- To keep it dairy‑free, ensure the mayo is dairy‑free and omit any cheese topping.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baked / Twice‑Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: ≈300‑400 kcal
- Cholesterol: undefined
