These Easy BBQ Chicken Stuffed Sweet Potatoes are ready in under an hour! Fluffy baked sweet potatoes filled with smoky shredded chicken, topped with cheese, red onion, and fresh cilantro. The perfect healthy dinner that’s naturally gluten-free and packed with protein. Everyone clears their plate! 🍠🍗
Dinner doesn’t have to be complicated to taste incredible. These BBQ Chicken Stuffed Sweet Potatoes prove that simple ingredients can create something truly satisfying when combined thoughtfully. The natural sweetness of roasted sweet potato pairs beautifully with tangy, smoky barbecue chicken in a way that feels both nourishing and indulgent.
Each golden potato emerges from the oven with tender, creamy flesh that gets piled high with juicy shredded chicken coated in your favorite BBQ sauce. Add melted cheese, crunchy red onion, and bright cilantro, and you have a complete meal that requires minimal effort but delivers maximum flavor. Use rotisserie chicken to save even more time, or let chicken simmer in your slow cooker while the potatoes bake hands-free.
This recipe works perfectly for busy weeknights, meal prep Sundays, or casual weekend dinners. It’s naturally gluten-free, protein-rich, and endlessly customizable based on what you have in your pantry and what your family loves.
Ingredients
For the baked sweet potatoes
Start with quality sweet potatoes for the best texture and flavor.
- 4 medium sweet potatoes, approximately 8 to 10 ounces each
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Black pepper to taste
For the BBQ chicken filling
This flavorful mixture comes together quickly with just a few ingredients.
- 3 cups cooked shredded chicken, from rotisserie chicken or home cooked breasts
- 1 cup BBQ sauce, plus extra for drizzling, choose your favorite brand
- 1/2 cup finely diced red onion
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Toppings and garnishes
Customize each serving with fresh, flavorful additions.
- 1 cup shredded smoked cheddar or sharp cheddar cheese
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 ripe avocado, diced
- Extra BBQ sauce for drizzling
- Sour cream or Greek yogurt, optional
How to Make the Recipe
Prepare the sweet potatoes
Preheat your oven to 400 degrees Fahrenheit. Scrub each sweet potato thoroughly under cool running water to remove any dirt, then pat completely dry with a clean kitchen towel. Using a fork, pierce each potato several times all over to create vents for steam to escape during baking.
Rub each potato all over with olive oil, making sure the skins are evenly coated. Sprinkle generously with sea salt and a few grinds of black pepper. The salt helps season the potato and creates a slightly crispy skin.
Bake until tender
Place the prepared potatoes directly on your oven rack or on a parchment lined baking sheet. Bake for 45 to 60 minutes depending on their size. The potatoes are ready when a knife slides through the center easily with no resistance and the skins begin to wrinkle slightly. When you gently squeeze a potato with an oven mitt, it should give easily.
Prepare the BBQ chicken
While the potatoes bake, prepare your filling. If using rotisserie chicken, simply remove the meat from the bones and shred it into bite sized pieces. Place the shredded chicken in a medium bowl.
If cooking chicken from scratch, season chicken breasts with salt and pepper. Heat a drizzle of oil in a skillet over medium heat. Add the chicken and cook 5 minutes. Flip, add 1/2 cup chicken broth, cover, and continue cooking 7 to 10 minutes until the internal temperature reaches 165 degrees. Let cool slightly before shredding.
Add the BBQ sauce, diced red onion, garlic powder, and smoked paprika to the shredded chicken. Stir everything together until the chicken is well coated. Taste and adjust seasoning, adding more sauce if you prefer it saucier.
Assemble the stuffed potatoes
When the potatoes finish baking, remove them from the oven and let cool for 2 to 3 minutes until you can handle them safely. Using a sharp knife, cut a deep slit lengthwise down the center of each potato without cutting all the way through the bottom.
Use your hands or tongs to gently press the ends of each potato toward the center. This opens up the potato and creates a well for your filling. Use a fork to gently fluff the inside flesh, creating more surface area and helping the toppings adhere.
Add toppings and finish
Generously fill each potato with the BBQ chicken mixture, piling it high. Sprinkle shredded cheese over the top of each stuffed potato. If desired, place them back in the oven under the broiler for 2 to 3 minutes to melt the cheese and lightly caramelize the edges. Watch closely to prevent burning.
Remove from the oven and finish each potato with fresh cilantro, sliced green onions, diced avocado, and an extra drizzle of BBQ sauce. Serve immediately while hot.
What This Dish Tastes Like
Sweet meets savory perfection
The roasted sweet potato brings natural sweetness and creamy texture that contrasts beautifully with the tangy, slightly smoky barbecue sauce. Neither flavor dominates. Instead, they work together to create balance that feels comforting but not heavy.
Bold barbecue with gentle heat
The BBQ sauce coats every strand of chicken with rich, complex flavor. Depending on which sauce you choose, you might taste notes of molasses, vinegar tang, tomato sweetness, or smoky spice. The chicken absorbs these flavors and delivers them in tender, juicy bites.
Fresh and crunchy contrast
The raw red onion adds sharp bite and crunch. Fresh cilantro brings brightness and herbaceous notes. Melted cheese adds creamy richness. Avocado contributes healthy fats and smooth texture. Together, these toppings transform a simple baked potato into a layered, restaurant quality meal.
Tips for the Best Results
Pierce potatoes before baking
Never skip poking holes in sweet potatoes before baking. This allows steam to escape and prevents them from bursting in the oven. It also promotes more even cooking throughout.
Bake directly on oven rack for crispy skin
For the best texture, place oiled and seasoned potatoes directly on the oven rack instead of a baking sheet. Put foil on the rack below to catch any drips. Direct heat creates firmer, slightly caramelized skin.
Use rotisserie chicken for speed
The fastest version uses store bought rotisserie chicken. Pull the meat, shred it, toss with sauce, and your filling is ready in minutes while potatoes bake.
Choose quality BBQ sauce
Since the sauce defines the flavor profile, choose one you truly enjoy. Sweet and smoky varieties complement sweet potato naturally. Tangy vinegar based sauces add brightness. Spicy options bring heat. You can also make homemade sauce with ketchup, vinegar, honey, and spices.
Don’t overfill initially
Leave room for toppings when adding chicken. Generous filling is good, but if you pile it too high, there won’t be space for cheese, avocado, and other finishing touches that add important texture and freshness.
Variations
Loaded cheesy version
Turn these into fully loaded potatoes by using a Mexican cheese blend or smoked cheddar. After adding cheese, broil until bubbly and golden. Top with sour cream, crispy bacon bits, jalapeño slices, and extra green onions for an indulgent twist.
Crockpot BBQ chicken method
Make the chicken filling ahead in your slow cooker. Add chicken breasts, BBQ sauce, a splash of apple cider vinegar, chicken broth, garlic powder, and smoked paprika. Cook on high for 3 to 4 hours until the chicken shreds easily. Store in the fridge and use throughout the week with freshly baked potatoes.
Twice baked style
Scoop out most of the cooked sweet potato flesh and mix it with the BBQ chicken, onions, and a bit of mayo or Greek yogurt. Pile this mixture back into the potato skins, top with cheese, and bake at 400 degrees for 15 minutes until heated through and golden on top.
Paleo and Whole30 compliant
Use sugar free, compliant BBQ sauce. Skip the cheese and sour cream. Top with homemade coleslaw made with a vinegar based dressing, plenty of avocado, fresh cilantro, and a squeeze of lime juice.
How to Serve
As a complete standalone meal
These stuffed potatoes contain protein, complex carbohydrates, and healthy fats, making them a balanced meal on their own. Each potato satisfies without needing additional sides, though a simple green salad pairs nicely.
Perfect for meal prep
Bake a batch of sweet potatoes and prepare the BBQ chicken on Sunday. Store separately in airtight containers. During the week, microwave a potato for 2 to 3 minutes, top with warmed chicken, add fresh garnishes, and lunch is ready. They stay fresh for 4 to 5 days.
Build your own potato bar
Set up a stuffed sweet potato station at casual gatherings. Keep baked potatoes warm in the oven. Arrange bowls of BBQ chicken, various cheeses, coleslaw, avocado, cilantro, onions, sour cream, and hot sauce. Guests build their perfect potato.
With simple vegetable sides
Round out the meal with easy vegetable sides like roasted broccoli, steamed green beans, grilled asparagus, or a crisp garden salad. The vegetables add color and balance without much extra effort.
Make Ahead and Storage
Prep components separately
Maximize efficiency by preparing components ahead. Bake potatoes and make BBQ chicken up to 3 days in advance. Store in separate airtight containers in the refrigerator. When ready to eat, microwave the potato for 2 minutes, warm the chicken, assemble, and add fresh toppings.
Store leftovers properly
Keep leftover stuffed potatoes in airtight containers for up to 4 days. Store toppings like coleslaw and avocado separately so they stay fresh. Reheat in the microwave for 1 to 2 minutes until warmed through, then add fresh garnishes.
Freezing guidelines
Sweet potatoes and BBQ chicken both freeze well separately. Bake potatoes, let cool completely, wrap individually in foil, and freeze for up to 3 months. Freeze BBQ chicken in a separate container. Thaw both overnight, reheat, assemble, and add fresh toppings.
Batch bake potatoes
Fill your oven with as many sweet potatoes as will fit and bake them all at once. Once cooled, wrap individually and refrigerate for up to a week or freeze for up to 3 months. You’ll always have a healthy base ready for quick meals.
Why This Recipe Becomes a Favorite
Naturally nutritious and filling
Sweet potatoes provide vitamins, fiber, and complex carbohydrates for sustained energy. Combined with lean chicken protein, this meal nourishes while satisfying comfort food cravings. It feels indulgent but fuels your body well.
Minimal hands on time
With simple prep and mostly hands off cooking, this recipe fits easily into busy schedules. Potatoes bake unattended while you prepare the chicken or handle other tasks. Assembly takes just minutes.
Naturally gluten free
For anyone avoiding gluten, these stuffed potatoes require no special modifications or substitutions. They’re naturally gluten free and easily made dairy free by omitting cheese.
Customize endlessly
The basic formula welcomes endless variations. Change the BBQ sauce, swap toppings, add different vegetables, adjust heat levels. Every time you make it, you can create something slightly different based on preferences and what’s available.
These BBQ Chicken Stuffed Sweet Potatoes deliver sweet, smoky, tangy flavors in one nourishing, simple meal. They’re easy enough for hectic weeknights yet impressive enough for relaxed entertaining, satisfying every craving while keeping you energized and full. May this recipe become your new healthy comfort food favorite.
