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Twice Baked BBQ Chicken Sweet Potatoes Recipe

Twice Baked BBQ Chicken Sweet Potatoes Recipe You'll Love

This Twice Baked BBQ Chicken Sweet Potatoes recipe combines sweet potatoes, BBQ chicken, and cheese for a delightful meal.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes The star ingredient
  • 2 tablespoons Olive Oil Enhances flavor and crispness
  • to taste Salt
  • to taste Pepper
For the Filling
  • 2 cups Shredded Cooked Chicken Packed with protein
  • 1 cup BBQ Sauce Opt for a thicker sauce
  • 1 cup Cheddar Cheese Use freshly shredded for best results
  • 1/4 cup Green Onions Chopped
  • 1/2 cup Sour Cream Optional; Greek yogurt can be a substitute

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • Parchment Paper
  • fork

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C). Gather your ingredients and equipment.
  2. Scrub the sweet potatoes, pierce with a fork, rub with olive oil, and sprinkle with salt and pepper. Bake for 45-55 minutes until tender.
  3. Cool the potatoes for 10 minutes, slice them in half, and scoop out the flesh into a bowl.
  4. Combine sweet potato flesh with shredded chicken, BBQ sauce, half of the cheddar cheese, and green onions. Mix well.
  5. Refill the skins with the chicken mixture, pack them generously, and top with remaining cheddar cheese.
  6. Reduce oven to 375°F (190°C) and bake the filled potatoes for 15-20 minutes until cheese is melted.
  7. Serve warm, garnished with extra green onions or sour cream if desired.

Nutrition

Serving: 1potatoCalories: 450kcalCarbohydrates: 56gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 18000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Customize with proteins like jackfruit; leftovers can be stored for 3-4 days or frozen for up to 2 months.

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