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BBQ chicken stuffed sweet potatoes with green onions

Baked BBQ Chicken Stuffed Sweet Potatoes

Fluffy baked sweet potatoes piled high with tender BBQ shredded chicken, then topped with a cool Greek yogurt drizzle and green onions. Easy, filling, and naturally gluten-free.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes scrubbed
  • 2 cups cooked shredded chicken rotisserie works well
  • ½ cup barbecue sauce plus more for drizzling
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ½ cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 2 green onions sliced
  • ½ cup shredded cheddar cheese optional
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Prick the sweet potatoes several times with a fork and place them on the baking sheet. Bake for 45–50 minutes, until very tender when pierced with a knife.
  3. While the potatoes bake, combine the shredded chicken, barbecue sauce, smoked paprika, and garlic powder in a small saucepan. Warm over medium-low heat for 5 minutes, stirring occasionally.
  4. In a small bowl, stir together the Greek yogurt, lime juice, and a pinch of salt.
  5. Slice each baked sweet potato open lengthwise and gently fluff the insides with a fork. Season with salt and pepper.
  6. Fill each potato with BBQ chicken and top with cheddar, if using. Return to the oven for 3–4 minutes to melt the cheese.
  7. Finish with a drizzle of the yogurt sauce, extra barbecue sauce, and sliced green onions. Serve warm.

Notes

  • Microwave shortcut: cook pricked sweet potatoes on high for 8–10 minutes, turning halfway.
  • Swap chicken for pulled pork or black beans.
  • Use mashed avocado instead of the yogurt sauce for a dairy-free option.
  • Add a spoonful of corn or pickled red onions for extra crunch.