Ingredients
Scale
- 4 large sweet potatoes
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 cup of your favorite BBQ sauce
- 1 cup shredded Monterey Jack or Cheddar cheese
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Greek yogurt or sour cream for topping
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Prick them several times with a fork, rub with a little olive oil, and sprinkle with salt. Place them on a baking sheet and roast for 45 to 50 minutes, or until they are tender when pierced with a knife.
- While the potatoes are roasting, place your shredded chicken in a medium bowl. Pour the BBQ sauce over the chicken and stir until every piece is well-coated. If the chicken is cold, you can warm it up slightly in a skillet or microwave before stuffing.
- Once the potatoes are done, remove them from the oven. Carefully slice each potato down the center lengthwise and push the ends inward to create a pocket. Fluff the inside of the potato slightly with a fork. Divide the BBQ chicken mixture evenly among the four potatoes.
- Top each stuffed potato with a generous amount of shredded cheese and a few diced red onions. Return the potatoes to the oven for about 5 minutes, or until the cheese is melted and bubbly.
- Remove the potatoes from the oven and top with fresh cilantro and a dollop of Greek yogurt or sour cream if desired. Serve immediately while hot.
- Cook Time: 60 minutes