Ingredients:

  • 4 medium sweet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup barbecue sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 cup shredded mozzarella or sharp cheddar
  • ¼ cup thinly sliced red onion
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp Greek yogurt or sour cream

Instructions:

  1. Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce them 5-6 times with a fork to allow steam to escape.
  2. Rub the potato skins with olive oil, salt, and pepper. Place them on a lined baking sheet and roast for 45-60 minutes until the skin is wrinkled and a knife slides into the center with zero resistance.
  3. Toss the chicken thighs with smoked paprika and garlic powder. Cook the chicken in a pan or in the oven on a separate tray until the internal temperature reaches 165°F (74°C).
  4. Transfer the cooked chicken to a bowl and shred using two forks. Stir in the barbecue sauce and apple cider vinegar until the meat is thoroughly coated and glossy.
  5. Slice the roasted potatoes lengthwise (not all the way through) and fluff the interior slightly with a fork.
  6. Heap a generous portion of the BBQ chicken into each potato cavity. Top with shredded cheese and sliced red onions.
  7. Switch the oven to Broil and place the stuffed potatoes back in for 3-5 minutes until the cheese is melted and charred.
  8. Garnish with chopped fresh cilantro and a dollop of Greek yogurt or sour cream before serving.