Chicken Apple Cheddar Stuffed (Print)

Baked sweet potatoes filled with a savory blend of chicken, apples, cheddar, and fresh herbs for a wholesome meal.

# Components:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Chicken Filling

02 - 2 cups cooked chicken breast, shredded
03 - 1 medium Granny Smith apple, diced
04 - 1 cup sharp cheddar cheese, shredded
05 - 2 green onions, thinly sliced
06 - 2 tablespoons Greek yogurt or sour cream
07 - 1 tablespoon Dijon mustard
08 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Topping

11 - ½ cup sharp cheddar cheese, shredded
12 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce sweet potatoes several times with a fork. Place on the prepared baking sheet and bake for 45 to 50 minutes, or until tender when pierced with a fork.
03 - In a large bowl, combine shredded chicken, diced apple, 1 cup cheddar cheese, green onions, Greek yogurt, Dijon mustard, thyme, salt, and pepper. Mix thoroughly.
04 - Once sweet potatoes are cool enough to handle, slice each lengthwise and gently scoop out most of the flesh, leaving a thin border. Add the scooped flesh to the chicken mixture and blend well.
05 - Generously fill each sweet potato shell with the chicken, apple, and cheddar mixture. Arrange filled potatoes on the baking sheet.
06 - Sprinkle the tops of each filled potato with the remaining ½ cup cheddar cheese. Return to the oven and bake for 8 to 10 minutes, until the cheese is melted and bubbly.
07 - Optionally garnish with chopped fresh parsley. Serve warm.

# Expert Advice:

01 -
  • The melting cheddar turns bubbly and golden, wrapping every bite in cozy flavor only you and I know is so easy to achieve.
  • Combining crisp apple and chicken in a sweet potato brings a surprise twist I never saw coming—now it’s my quick fix for weeknights that need a pick-me-up.
02 -
  • I once rushed scooping the potatoes and ended up tearing a shell—go slow and leave a sturdy rim or stuffing will escape all over your pan.
  • Switching from sour cream to Greek yogurt made the filling lighter and less heavy, but still creamy—an unexpected improvement.
03 -
  • If your sweet potatoes are lopsided, lay them on a bed of foil “nests” to keep them upright while stuffing and baking.
  • Adding a pinch of smoked paprika to the filling brings unexpected depth—try it once and you’ll crave it every time.
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