BBQ Chicken Stuffed Sweet Potatoes with Ranch

Why You’ll Love This Recipe

• Comfort food meets weeknight-friendly: roasting and a quick skillet sauce do the heavy lifting.
• Balanced flavors: sweet potato, smoky-sweet BBQ, sharp cheddar, and cool ranch in every bite.
• Flexible: use rotisserie chicken, leftover grilled chicken, or meal-prep chicken.
• Gluten-free friendly as written when using GF BBQ sauce and ranch.

Grocery List

• Produce: 4 medium sweet potatoes, 4 scallions
• Dairy: Sharp cheddar, ranch dressing
• Pantry: Cooked shredded chicken, BBQ sauce, olive oil, apple cider vinegar, smoked paprika, kosher salt, black pepper

Full Ingredients

For the Sweet Potatoes

• 4 medium sweet potatoes (10–12 oz/280–340 g each)
• 1 tbsp olive oil
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper

For the Pulled BBQ Chicken

• 3 cups cooked shredded chicken (about 1 lb/450 g; rotisserie works great)
• 1 cup (240 ml) BBQ sauce
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 2 tbsp water, if needed to loosen the sauce

For Finishing

• 1 1/2 cups (6 oz/170 g) sharp cheddar cheese, shredded
• 4 scallions, thinly sliced
• 1/2 cup (120 ml) ranch dressing
• Optional: extra BBQ sauce for serving, hot sauce, or pickled jalapeños

Step-by-Step Instructions

Step 1: Heat the oven and prep the potatoes

Preheat the oven to 400°F (204°C) with a rack in the center. Scrub the sweet potatoes well, pat dry, and prick each one 6–8 times with a fork. Rub all over with the olive oil and sprinkle with the kosher salt. Place on a foil- or parchment-lined rimmed baking sheet to catch any caramelized drips.

Step 2: Roast until irresistibly tender

Roast the sweet potatoes for 45–55 minutes, turning once, until a skewer slides through the center with no resistance and the skins look slightly wrinkly. If your potatoes are very large, add 5–10 minutes. Remove from the oven and let them cool just enough to handle.

Step 3: Make the quick pulled BBQ chicken

While the potatoes roast, add the shredded chicken, BBQ sauce, apple cider vinegar, and smoked paprika to a medium skillet over medium heat. Stir to coat and bring to a gentle simmer. Cook for 5–8 minutes, stirring occasionally, until the chicken is hot and glossy and the sauce clings. If the sauce gets too thick, splash in up to 2 tbsp water. Reduce heat to low to keep warm.

Step 4: Prep your toppings

Shred the cheddar, thinly slice the scallions, and warm the ranch in a small bowl for 15–20 seconds in the microwave so it drizzles smoothly. Keep everything nearby for easy assembly.

Step 5: Split and season the potatoes

Using a sharp knife, carefully split each potato lengthwise without cutting through the bottom. Gently pinch the ends to open them up and fluff the interior with a fork. Season with a few grinds of black pepper and an extra pinch of salt if needed.

Step 6: Stuff and melt

Divide the BBQ chicken among the potatoes (about 3/4 cup per potato). Top each with a generous handful of shredded cheddar. Return the tray to the oven and switch to broil on high for 2–3 minutes, watching closely, until the cheese is melted and bubbly with light golden spots. Alternatively, bake at 400°F (204°C) for 5 minutes to melt.

Step 7: Finish with ranch and scallions

Transfer the stuffed potatoes to plates. Drizzle each with ranch and shower with scallions. Add a little extra BBQ sauce or hot sauce if you like. Serve immediately while everything is hot and melty.

Pro Tips

• Choose evenly sized sweet potatoes so they roast at the same rate; 10–12 oz each is ideal for stuffing.
• Air fryer option: Cook potatoes at 390°F (200°C) for 35–45 minutes, turning once, until tender.
• Short on time? Microwave potatoes 6–8 minutes (turning halfway), then finish in the oven at 425°F (218°C) for 12–15 minutes to crisp the skins.
• Using raw chicken: Poach 1 lb (450 g) boneless, skinless breasts in salted simmering water 12–15 minutes, then shred and proceed with the sauce.
• Warm the ranch slightly so it drizzles in clean, picture-perfect ribbons.

Variations

• Buffalo Ranch Chicken: Swap BBQ sauce for 3/4 cup buffalo wing sauce and 1/4 cup BBQ sauce; finish with ranch and blue cheese crumbles.
• Smoky Chipotle: Stir 1–2 tsp minced chipotle in adobo into the BBQ sauce and use pepper jack instead of cheddar.
• Vegetarian Jackfruit or Bean Swap: Replace chicken with two 14-oz cans young jackfruit (drained, shredded) or 3 cups BBQ black beans; simmer with the sauce until thick.

Storage & Make-Ahead

Roast the sweet potatoes and make the BBQ chicken up to 4 days ahead; store separately, covered, in the refrigerator. Reheat potatoes at 350°F (177°C) for 15–20 minutes or microwave 2–3 minutes. Warm chicken on the stovetop with a splash of water. Assemble, add cheese, and broil to serve. The BBQ chicken freezes well (up to 3 months); thaw overnight in the fridge. Add ranch and scallions only at serving so everything tastes fresh.

Nutrition (per serving)

Approximate: 820 calories; 43 g protein; 72 g carbohydrates; 36 g fat; 8 g fiber; 1,400 mg sodium. Values will vary based on specific brands of BBQ sauce, ranch, and cheese.