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Close up of a BBQ Chicken Twice Baked Sweet Potato topped with green onion, parsley, and BBQ sauce
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4.38 from 8 votes

BBQ Chicken Twice Baked Sweet Potatoes

The ultimate game day snack, appetizer, dinner, or meal prep, these BBQ Chicken Twice Baked Sweet Potatoes will be a crowd pleaser and are paleo, gluten and dairy free, and Whole30 approved!
Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword BBQ Chicken Twice Baked Sweet Potatoes
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8 stuffed potatoes
Calories 215kcal
Author Kelly


  • 4 medium sweet potatoes, cooked* (about 800 grams)
  • 1 teaspoon avocado oil
  • 1/2 cup diced red onion (45 grams)
  • 2 cups shredded chicken (240 grams)*
  • 1/3 cup + 1 tablespoon BBQ sauce, divided - I used Tessemae's)
  • 1/4 cup + 1/2 tablespoon mayo, divided
  • salt and pepper, to taste
  • optional toppings: parsley, green onion, avocado, BBQ sauce...


  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse sweet potatoes and poke with a fork. Place on baking sheet and bake for about 50 minutes until soft.
  • When sweet potatoes have about 5 minutes left, make the chicken mixture. Heat a small sauté pan over medium heat and add avocado oil and let it get hot, about 30 seconds. Add onion and sauté for 3-5 minutes, stirring occasionally. Pour into a medium sized bowl and set aside.
  • When sweet potatoes are cooked, cut them in half lengthwise and scoop out most of the inside flesh, except leaving a thin layer so they can maintain their shape. Add the insides into the bowl with the onions. In the bowl, add shredded chicken, 1/3 cup BBQ sauce, and 1/4 cup mayo. Mix until well combined. Season with salt and pepper to taste.
  • Evenly distribute mixture back into sweet potato skins. Turn down oven to 350 degrees and bake for 25 more minutes until hot. While they cook, mix the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo into a small bowl. Evenly distribute over twice baked sweet potatoes once they are done.
  • Top with additional toppings if using and enjoy!


*to save time, cook the sweet potatoes and make the shredded chicken a few days before and store in the fridge until ready to use them!


Serving: 1potato (1/2 a whole potato) | Calories: 215kcal | Carbohydrates: 24g | Protein: 11g | Fat: 8g | Fiber: 3g | Sugar: 8g