Barbecue chicken stuffed baked sweet potatoes are the result of a late night and a bare fridge. Baked potatoes are a favorite in my house and we usually serve it with all the fixings (sour cream, cheese, jalapenos, green onions, olives) so I thought I could prepare something similar to a baked potato but be an entire meal on its own. Thus, leftover over rotisserie chicken was spiced with barbecue sauce and cilantro before it was loaded into a baked sweet potato. Instead of sour cream, I used plain yogurt which adds a tart kick that I like because the yogurt compliments the sweetness of the potato and barbecue sauce. Necessity is the mother of all inventions and boy am I glad I discovered this easy dish.
Barbecue Chicken Stuffed Baked Sweet Potatoes
6 sweet potatoes
1 lb. shredded chicken
1/2 cup favorite barbecue sauce
1/2 cup fresh cilantro, chopped
3/4 cup plain yogurt
kosher salt and freshly ground pepper*
Step 1: Preheat oven to 375 degrees Fahrenheit.
Step 2: Scrub the potatoes to rid them of any extra dirt and debris. Prick the potatoes with a fork. Rub them in olive oil and season with salt and pepper. Wrap them in foil and bake for 45 to 60 minutes or until tender enough to slice enough through. Set aside to cool. Once cool enough to handle, slice each potato in half without breaking through the other half of the skin.
Step 3: 15 minutes before the potatoes are due to come out of the oven, begin preparing the chicken. Heat a skillet over medium heat and add the chicken. After a minute or two, combine the barbecue sauce with the chicken and stir until heated through. Remove the pan from the heat and stir in the cilantro.
Step 4: Pile the barbecue chicken into the potatoes and garnish with a dollop of plain yogurt.
*Note: I do not count olive oil, salt and pepper towards the ingredient list because most have those readily available in their pantries.