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Mexican Chicken Stuffed Sweet Potatoes Recipe

One Pan Stuffed Sweet Potatoes

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Quick and easy stuffed sweet potatoes recipe, homemade with simple ingredients in one pan. Loaded with Mexican shredded chicken, cheese and salsa.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 People
Calories 394
Author Abeer

Ingredients

  • 4 Sweet potatoes Medium size, Washed, Patted dry
  • 2 tbsp Oil
  • 2-3 cups Leftover Mexican shredded chicken Can also use shredded rotisserie chicken instead
  • 1 cup Pico De Gallo salsa Homemade or Store-bought
  • 1 cup Mozzarella cheese Shredded
  • 1/4 cup Cilantro Finely chopped, For garnish

Instructions

  • Use a fork to prick all the potatoes 5-6 time to allow venting during baking.
  • Rub each potato with a thin layer of olive oil.
  • Place them on a baking tray, that's been lined with aluminum foil and lightly greased with oil.
  • Bake at 400 degrees F for 45-50 minutes or until center is cooked through and can easily be pierced with a knife.
  • Use a knife to cut lengthwise from one end to the other end.
  • Use a fork to fluff up the inside flesh of the potatoes.
  • Stuff it with shredded chicken.
  • Top it off with some pico de gallo salsa.
  • Sprinkle some cheese.
  • Garnish with cilantro. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days and can be reheated in the microwave. 

Nutrition

Calories: 394kcal | Carbohydrates: 31g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 758mg | Potassium: 805mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19041IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 2mg