This recipe is a play on stuffed BBQ baked potatoes that is such an easy week night meal. What is better than comfort food with a healthy-ish twist? The sweet potato has a deep caramelized flavor after baking that pairs perfectly with the sweet and smoky BBQ chicken. If you’re making them ahead of time prepare the potatoes and chicken and assemble them with everything except the cheese, sour cream and green onions. Throw them in the oven for 10 minutes to reheat and then top with the remaining ingredients. Swap the sour cream for plain Greek yogurt for even less guilt. Enjoy!
2 lb. boneless, skinless chicken thighs
Preheat oven to 375*. Wash and thoroughly dry whole sweet potatoes. Poke holes in the top of each sweet potato and place hole side up on a sheet pan. Bake approximately 1 hour (this will depend on the size of your sweet potatoes, larger sweet potatoes may take 15-20 extra minutes).
Heat large skillet to medium high heat. Add olive oil to coat pan. Sear chicken, 2-3 minutes per side until browned. Remove chicken and chop into small pieces. Turn pan down to low and add chopped chicken back into the pan along with the BBQ sauce. Cover and simmer 10-15 minutes.
Cut a slit across the top of each potato and fill the potatoes with the BBQ chicken. Top with cheese, sour cream and green onions.