BBQ Chicken Stuffed Sweet Potatoes
A simple, cozy dish that pairs tender baked sweet potatoes with smoky BBQ chicken, black beans, corn, and cheese. Perfect for weeknights, easy to customize, and crowd-pleasing.
Ingredients
- 4 medium sweet potatoes
- 2 cups c cooked shredded chicken (rotisserie chicken works well)
- 1/2 cup BBQ sauce, plus extra for drizzling
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup shredded cheddar cheese or a mix of cheddar and monterey jack
- 2 green onions, sliced thin (optional)
- 1/4 cup plain Greek yogurt or sour cream (for topping, optional)
- 2 tablespoons cooked bacon bits (optional)
- to taste salt and pepper
Instructions
- Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean, then pat dry. Prick them a few times with a fork to vent steam.
- Place the potatoes on a baking sheet and bake for 45–60 minutes, until you can easily pierce them with a knife. The exact time depends on their size.
- While the potatoes bake, mix the shredded chicken with 1/2 cup BBQ sauce in a bowl. Stir in the black beans and corn, and season with a pinch of salt and pepper.
- When the potatoes are done, let them cool for a few minutes. Slice each potato lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork.
- Spoon a generous portion of the BBQ chicken mixture into each potato. Top with cheese, and return to the oven for about 5–7 minutes, until the cheese melts.
- If you like, drizzle a little extra BBQ sauce over the top and add a dollop of yogurt or sour cream. Finish with green onions and bacon bits if using.
- Serve warm. These stuffed potatoes pair nicely with a simple green salad or steamed vegetables.