This is one of those meals that looks fancy but is secretly super easy to make. You’ve got sweet, roasted potatoes filled with juicy shredded BBQ chicken, all topped with melty cheese and fresh green onions. It’s sweet, savory, cheesy, and comforting. Perfect for busy weeknights or casual weekend dinners.
Why I Love This Recipe
The first time I made these, it was a total fridge-clean-out situation. I had leftover shredded chicken and some sweet potatoes on the edge of sprouting. One quick toss with BBQ sauce later, and I had a meal that felt way more thought-out than it actually was.
- It’s crazy easy—like, “done in under an hour” easy
- Only a few ingredients, but big flavor
- Feels hearty without being too heavy
- Makes great leftovers
- It’s a one-dish wonder (you get protein, carbs, and flavor in every bite)
Servings & Time
Serves: 4
Total Time: 50 minutes
Macros (per serving – estimate)
- Calories: 410
- Protein: 30g
- Carbs: 35g
- Fat: 18g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally sweet and starchy, and when roasted, they get a caramelized edge that balances perfectly with smoky BBQ sauce. Pairing them with high-protein shredded chicken makes this filling and satisfying. Melting cheese on top adds fat, which helps carry all the flavors even further. It’s basically a flavor bomb in a potato shell.
Common Mistakes
- Undercooking the sweet potatoes: They should be fork-tender all the way through. Hard sweet potatoes = sad stuffed potatoes.
- Using too much BBQ sauce: It can overpower everything. Stick to the recipe, and add more on top if you want.
- Skipping the cheese melt in the oven: That final oven step helps blend everything together. Don’t skip it!
- Not seasoning the chicken before mixing: Even BBQ sauce needs a little salt and pepper to bring it to life.
What to Serve With
- A simple green salad with lemon vinaigrette
- Steamed broccoli or roasted brussels sprouts
- Corn on the cob
- Pickled red onions or a tangy slaw on the side
- Cornbread if you’re going full comfort food
FAQ
Can I use rotisserie chicken?
Yes! It makes this even faster.
Can I microwave the sweet potatoes?
You can, but you’ll lose that caramelized texture from roasting. The oven is worth the wait.
Can I make these dairy-free?
Totally. Just skip the cheese or use a plant-based one that melts well.
Can I use another type of potato?
Yes, but the sweetness of sweet potatoes really plays well with the BBQ. Russets work in a pinch.
What You’ll Need
- 4 medium sweet potatoes
- 2 cups cooked, shredded chicken
- ½ cup BBQ sauce
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
- Salt and pepper to taste
- Olive oil for rubbing the potatoes
Tools Required
- Baking sheet
- Medium mixing bowl
- Fork
- Spoon
- Knife
- Cutting board
Substitutions and Variations
- Use pulled pork or turkey instead of chicken
- Add black beans for a meatless version
- Swap cheddar for pepper jack or mozzarella
- Top with sour cream or hot sauce
- Add sautéed onions or peppers for more veggies
Make Ahead Tips
- You can roast the sweet potatoes up to 2 days ahead and keep them in the fridge
- The BBQ chicken mixture can be made 3 days in advance
- Assemble and just do the final melt before serving
Recipe & Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F. Wash and scrub 4 medium sweet potatoes. Pierce each one with a fork a few times, rub them lightly with olive oil, and place them on a baking sheet. Bake for 40–45 minutes until fork-tender.
Step 2: Prepare the BBQ Chicken
In a medium mixing bowl, combine 2 cups shredded cooked chicken with ½ cup BBQ sauce. Season with a pinch of salt and pepper. Stir until the chicken is fully coated.
Step 3: Slice and Scoop
Once the sweet potatoes are cool enough to handle, slice each one open down the center lengthwise. Use a fork to gently fluff and mash the inside, making space for the filling.
Step 4: Stuff the Potatoes
Spoon the BBQ chicken mixture evenly into the sweet potato halves, pressing gently to fill them up.
Step 5: Add Cheese and Melt
Sprinkle 1 cup shredded cheddar cheese over the stuffed sweet potatoes. Place the baking sheet back into the oven for 5–7 minutes until the cheese is melted and bubbly.
Step 6: Finish and Garnish
Remove from the oven, and sprinkle the tops with thinly sliced green onions. Add an extra drizzle of BBQ sauce if you want!
Leftovers and Storage
- Store in an airtight container in the fridge for up to 3 days
- Reheat in the microwave or oven until warmed through
- You can freeze them too! Just wrap tightly and thaw in the fridge overnight before reheating
Conclusion
These BBQ Chicken Stuffed Sweet Potatoes are the kind of dinner you’ll come back to again and again. They’re easy, filling, and taste like a hug in food form. Give them a try, and let me know how yours turned out in the comments! I’d love to hear what twists you put on them.