Step 1: Bake the Sweet Potatoes ; Preheat your oven to 400°F (200°C). Scrub sweet potatoes clean and pat them dry. Rub each potato lightly with olive oil and sprinkle with salt. Place them on a baking sheet lined with foil or parchment paper. Bake for 45–50 minutes, or until tender when pierced with a fork. (Alternatively, you can microwave them for 8–10 minutes, flipping halfway.)

Step 2: Prepare the BBQ Chicken : While the potatoes are baking, prepare the filling. In a large skillet over medium heat, combine shredded chicken, barbecue sauce, smoked paprika, black pepper, and garlic powder. Stir until the chicken is evenly coated and heated through (about 5–7 minutes). Taste and adjust seasoning or sauce level to your preference.

Step 3: Assemble the Stuffed Potatoes : Once the sweet potatoes are cooked, let them cool slightly. Slice each potato lengthwise down the center, being careful not to cut all the way through. Gently fluff the inside with a fork. Spoon the warm BBQ chicken mixture evenly into each potato. If desired, top with shredded cheese and place under the broiler for 2–3 minutes until melted.

Step 4: Add Toppings : Remove from oven and drizzle with extra barbecue sauce. Add a dollop of Greek yogurt or sour cream. Garnish with chopped green onions, cilantro, or avocado slices.

Step 5: Serve and Enjoy : Serve the stuffed sweet potatoes hot, ideally with a side salad or roasted veggies.