Scale

For the Roasted Sweet Potatoes:

4 medium to large sweet potatoes (about 8-10 ounces each): Look for potatoes that are firm, with smooth skin and relatively uniform shapes for even cooking.
1 tablespoon olive oil: This helps the skin get delightfully crispy and aids in the caramelization process.
1/2 teaspoon sea salt: For seasoning the potato skin.
1/4 teaspoon black pepper: Freshly ground is always best for a more potent flavor.

For the Savory BBQ Chicken Filling:

2 cups cooked and shredded chicken (about 1 lb of boneless, skinless chicken breasts or thighs): A rotisserie chicken is a fantastic time-saving shortcut here! If cooking from scratch, poaching or baking the chicken until it’s easy to shred is ideal.
1 cup of your favorite BBQ sauce (plus more for drizzling): The choice of sauce is critical as it’s the dominant flavor. You can use anything from a sweet and thick Kansas City style to a tangy Carolina-style sauce. For a healthier option, look for one with lower sugar content or make your own!
1/4 cup finely chopped red onion: This adds a sharp, aromatic bite that cuts through the richness of the other ingredients.
1 teaspoon smoked paprika: This amplifies the smoky flavor of the BBQ sauce and adds a beautiful color.
1/2 teaspoon garlic powder: A savory essential that pairs wonderfully with chicken and BBQ flavors.
A pinch of cayenne pepper (optional): For those who like a little bit of background heat.

For the Essential Toppings:

1 cup shredded sharp cheddar cheese: The sharpness of the cheddar provides a perfect contrast to the sweet potato. Monterey Jack or a Colby-Jack blend also works wonderfully.
1/2 cup Greek yogurt or sour cream: For a cool, creamy finish. Greek yogurt is a healthier alternative with a similar tang.
2 green onions, thinly sliced: For a fresh, mild onion flavor and a pop of color.
2 tablespoons fresh cilantro, chopped (optional): If you’re a cilantro fan, its bright, citrusy notes are a fantastic addition.

Cook Mode Prevent your screen from going dark

Part 1: Roasting the Sweet Potatoes to Perfection

The foundation of this dish is a perfectly baked sweet potato—fluffy and creamy on the inside with a firm, edible skin.

Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Scrub and Dry: Vigorously scrub the sweet potatoes under cool running water to remove any dirt. It’s very important to pat them completely dry with a paper towel. A dry surface is essential for achieving a crispy skin rather than a steamed, soggy one.
Pierce the Potatoes: Using a fork or a sharp knife, pierce each sweet potato 5-6 times all over. This allows steam to escape during the baking process, which prevents the potatoes from potentially bursting in your oven and helps them cook more evenly.
Season the Skin: Place the dry, pierced potatoes on the prepared baking sheet. Drizzle them with the olive oil and use your hands to rub it all over the skin, ensuring each potato is evenly coated. Sprinkle generously with sea salt and black pepper. The seasoned, oily skin will become incredibly delicious.
Bake: Place the baking sheet in the preheated oven. Bake for 45-60 minutes. The exact time will depend on the size and thickness of your potatoes. You’ll know they’re done when the skin is blistered and you can easily pierce the potato all the way through to the center with a fork or knife with no resistance. The potato should feel very soft when gently squeezed (use an oven mitt!).

Part 2: Crafting the Flavorful BBQ Chicken Filling

While the potatoes are roasting is the perfect time to prepare the delicious filling.

Prepare the Chicken: If you haven’t already, cook and shred your chicken. You can boil, bake, or pan-sear boneless, skinless chicken breasts or thighs until cooked through. Let them cool slightly, then use two forks to pull the meat apart into shreds. Alternatively, a stand mixer with the paddle attachment makes quick work of shredding warm chicken! As mentioned, a store-bought rotisserie chicken is the ultimate shortcut.
Combine Ingredients: In a medium-sized bowl, combine the 2 cups of shredded chicken, 1 cup of BBQ sauce, the finely chopped red onion, smoked paprika, garlic powder, and the optional cayenne pepper.
Mix Thoroughly: Stir everything together until the chicken is completely and evenly coated in the sauce and seasonings. Set it aside to let the flavors meld. You can even do this step a day in advance and store it in the fridge.

Part 3: The Grand Assembly

This is where the magic happens and your delicious components become one incredible dish.

Slice the Potatoes: Once the sweet potatoes are cooked and cool enough to handle, place them back on the baking sheet. Using a sharp knife, slice each potato lengthwise down the middle, but be careful not to cut all the way through. You want to create a boat or a pocket for the filling.
Fluff the Interior: Using a fork, gently fluff up the flesh inside each potato, creating a rough, uneven surface. This helps the filling and cheese meld with the potato itself.
Stuff Generously: Divide the BBQ chicken mixture evenly among the four potatoes, piling it high into the openings you created. Don’t be shy here; you want each potato to be generously stuffed.
Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the chicken filling on each potato.
Final Bake (The Meltdown): Return the stuffed potatoes to the 400°F (200°C) oven. Bake for another 10-15 minutes, or until the chicken filling is heated through and the cheese is completely melted, bubbly, and slightly golden. You can also place them under the broiler for 1-2 minutes at the end for an extra crispy, browned top, but watch them carefully to prevent burning!
Garnish and Serve: Carefully remove the potatoes from the oven. Let them cool for a minute or two before topping with a dollop of Greek yogurt or sour cream, a sprinkle of sliced green onions, and fresh cilantro (if using). A final drizzle of extra BBQ sauce is highly recommended. Serve immediately.