BBQ Chicken Stuffed Sweet Potato
BBQ Chicken Stuffed Sweet Potatoes
Ingredients
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4 medium sweet potatoes
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4 boneless skinless Country Ribbon chicken breasts (a pack)
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1 bottle of Kraft Chicken ’N Rib BBQ Sauce (apply BBQ with your heart)
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1–1¼ cups Armstrong shredded cheese
- 3/4 cup Red onion - diced
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For The Sweet Potato
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- 2 tbsp maple syrup
- 1/2 tsp kosher salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp dried thyme
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Salt and pepper to taste
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Optional: chopped green onions or parsley for garnish
Instructions
1. Bake the sweet potatoes
Preheat your oven to 400°F. Scrub and dry the sweet potatoes, then poke a few holes in each with a fork.
Place directly on the oven rack (or on a foil-lined pan) and bake for 45–60 minutes, until fork-tender.
Once baked, let them cool just enough to handle.
2. Cook the chicken
While those potatoes do their thing, cook your 4 chicken breasts with the Kraft BBQ sauce (grilled, baked, or pan-seared — your call) until fully cooked through, about 165°F internal temperature.
Shred the chicken and toss it in a bowl with more Kraft Chicken ’N Rib BBQ sauce if it's needed until it’s well coated, and then add your red onion.
You’ll likely have some leftover chicken mixture — that’s a win for lunch tomorrow.
3. Season & mash the sweet potatoes
Cut each potato lengthwise and scoop the insides into a bowl, leaving just enough flesh on the skins to hold their shape.
Add maple syrup, paprika, cayenne pepper, garlic powder, cumin, thyme, cinnamon, salt, and pepper, then mash lightly to blend the flavours.
4. Stuff and top
Spoon the seasoned potato mixture back into the skins.
Top with the BBQ chicken mixture, then sprinkle Armstrong cheese over top for the ultimate finish.
5. Bake to finish
Return the stuffed potatoes to the oven for 10–15 minutes, until the cheese is melted and bubbling.
Top with chopped green onions or parsley if you’re feeling fancy (and you should).