Chicken Bacon Ranch Stuffed Sweet Potatoes are a hearty, high-protein dinner for those nights when another plain chicken breast just doesn’t sound very exciting.
You still want something filling and satisfying, and a baked sweet potato loaded with creamy ranch chicken, crispy bacon, and melted cheddar sounds pretty darn good!
The sweet potatoes turn soft and fluffy in the oven, giving you a delicious base for all that savory chicken and bacon. There’s plenty of ranch flavor in the filling, with a little extra drizzled over the top. A sprinkle of green onions adds a fresh finish.
Each serving has 51 grams of protein, so this is a great option when you’re planning meals that need to keep you full. You can also use leftover cooked chicken or rotisserie chicken to save some preparation time.
A sturdy baking sheet gives the sweet potatoes room to cook, and a large skillet is all you need for the bacon. Nothing complicated here.
This is also a great way to change up your usual baked potato dinner. You still have that comforting, loaded-potato feel, with the natural sweetness of sweet potatoes and plenty of delicious bacon ranch goodness.
Why You’ll Love This Chicken Bacon Ranch Stuffed Sweet Potatoes Recipe
A High-Protein Dinner That Actually Fills You Up
With 51 grams of protein per serving, these stuffed sweet potatoes make a satisfying main course. You don’t need a bunch of side dishes to turn them into a complete meal.
Great for Using Leftover Chicken
Already have cooked chicken in the refrigerator? Perfect! Shred it and use it for the filling. It’s a handy way to turn leftovers into an entirely different dinner.
All That Bacon Ranch Flavor
You have creamy ranch chicken, crispy bacon, cheddar cheese, and a little extra ranch on top. There’s plenty of savory goodness in every bite, with the sweetness of the potatoes balancing everything out.
Easy to Prep Ahead
The chicken filling and ranch drizzle can be prepared ahead of time. Keep them refrigerated separately, then finish the stuffed sweet potatoes when you’re ready for dinner. It’s a great option for a busy weeknight.
Homemade Ranch Without Bottled Dressing
The ranch flavor comes from Greek yogurt, herbs, and simple seasonings. You still have that creamy, tangy taste, with no need to buy a separate bottle of ranch dressing.
Ingredient Substitutions
Sweet Potatoes
Regular russet potatoes are a good alternative if you prefer a more traditional loaded baked potato. Choose medium potatoes and adjust the baking time as needed.
Olive Oil
Avocado oil works great instead of olive oil. You can use the same amount.
Cooked Boneless Skinless Chicken Breast
Cooked turkey breast is a great substitute, especially when you have leftovers. Shredded rotisserie chicken also works, although it may change the nutrition.
Center-Cut Bacon
Turkey bacon is a good alternative if you want to change things up. Cook it until crispy before adding it to the filling.
Plain Nonfat Greek Yogurt
Plain low-fat Greek yogurt works great in both the filling and the drizzle. The texture stays creamy, with a slightly richer taste.
Light Mayonnaise
Regular mayonnaise can be used in the same amount. It makes the filling a little richer and increases the fat and calories.
Dried Parsley
Fresh parsley works great if you have some available. Use three times the amount of dried parsley called for in the recipe.
Dried Dill
Fresh dill is a good substitute. Use three times the amount of dried dill for a similar flavor.
Garlic Powder
Finely minced fresh garlic can be used in the filling. Start with a small amount since fresh garlic has a stronger bite.
Onion Powder
A small amount of finely grated onion can replace the onion powder in the chicken filling. It adds a little moisture, so don’t use too much.
Reduced-Fat Shredded Cheddar Cheese
Reduced-fat Monterey Jack or a reduced-fat Mexican cheese blend works great. Both melt nicely over the chicken filling.
Low-Fat Milk
Unsweetened almond milk can be used to thin the ranch drizzle. Start with the same amount and adjust if needed.
Green Onions
Fresh chives are a good alternative. They give you a similar mild onion flavor.
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Chicken Bacon Ranch Stuffed Sweet Potatoes
Equipment
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken Bacon Ranch Filling:
- 3 cups cooked boneless skinless chicken breast shredded
- 6 slices center cut bacon
- ½ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ¾ cup reduced-fat shredded cheddar cheese
For the Greek Yogurt Ranch Drizzle:
- ⅓ cup plain nonfat greek yogurt
- 1 tablespoon low-fat milk
- ¼ teaspoon dried parsley
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Topping:
- ¼ cup green onions thinly sliced
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Scrub the sweet potatoes and pat them dry with paper towels. Pierce each sweet potato several times with a fork.
- Rub the sweet potatoes with 1 teaspoon olive oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Place the sweet potatoes on the prepared baking sheet. Bake for 45 to 55 minutes, or until a fork slides easily into the center.
- While the sweet potatoes bake, heat a large skillet over medium heat. Add the bacon and cook for 6 to 8 minutes, turning occasionally, until crispy.
- Transfer the bacon to a paper towel-lined plate. Chop into small pieces.
- In a large mixing bowl, stir together ½ cup Greek yogurt, light mayonnaise, 1 teaspoon parsley, ½ teaspoon dill, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, and ¼ teaspoon salt until smooth.
- Add the shredded chicken and half of the chopped bacon. Stir until evenly coated.
- In a small bowl, mix ⅓ cup Greek yogurt, milk, ¼ teaspoon parsley, ¼ teaspoon dill, ¼ teaspoon garlic powder, ⅛ teaspoon onion powder, ⅛ teaspoon salt, and ⅛ teaspoon black pepper until smooth.
- Remove the baked sweet potatoes from the oven. Cut a slit lengthwise across the top of each potato and gently press the ends toward the center to open.
- Divide the chicken mixture evenly among the four sweet potatoes. Sprinkle the shredded cheddar cheese over the filling.
- Return the stuffed sweet potatoes to the oven for 5 to 7 minutes, until the filling is heated through and the cheese melts.
- Drizzle the Greek yogurt ranch over each stuffed sweet potato. Top with the remaining chopped bacon and sliced green onions.
Notes
Tips and Tricks
Choose Similar-Sized Potatoes – Sweet potatoes that are close in size will bake more evenly. This makes it easier to have all four ready at the same time. Save Time with Cooked Chicken – Leftover chicken or shredded rotisserie chicken works great. Just make sure the chicken is already fully cooked before adding it to the filling. Keep the Bacon Crispy – Save the bacon for the topping separately if you’re preparing the filling ahead. This helps keep some of that crispy texture. Adjust the Ranch Drizzle – Greek yogurt varies in thickness. If the drizzle is too thick, stir in a little extra milk until it reaches your preferred consistency. Serve with Vegetables – A simple green salad, steamed broccoli, or roasted green beans works great with these stuffed sweet potatoes.Storing and Reheating
Refrigerating – Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate within 2 hours of cooking. Keep the Drizzle Separate – Store any extra Greek yogurt ranch drizzle in a separate covered container in the refrigerator. Add it after reheating for the best texture. Reheating in the Oven – Place the stuffed sweet potatoes in an oven-safe dish and cover loosely with foil. Heat at 350°F until the center reaches 165°F. Reheating in the Microwave – Place a stuffed sweet potato on a microwave-safe plate. Heat in short intervals until the center reaches 165°F. Add the cold ranch drizzle after reheating. Freezing – Freeze the baked sweet potatoes with the chicken filling and cheese in freezer-safe containers for up to 2 to 3 months for best quality. Leave off the bacon topping, green onions, and ranch drizzle. Thaw overnight in the refrigerator before reheating. The sweet potatoes may be softer after freezing.Nutrition
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