Paleo Whole30

Chicken Bacon Ranch Stuffed Sweet Potatoes

My new Creamy Chicken Bacon Ranch Stuffed Sweet Potatoes is a genius way to take a boring sweet potato to another level. Not only are these super delicious and filling, but they are also Whole30, Paleo and Gluten Free.

Chicken Bacon Ranch Stuffed Sweet Potatoes

The good news about this recipe is it is super easy to whip up. It is great for an easy weeknight dinner or even a great option for meal prep. For meal prep, you can stuff ahead of time and reheat in the oven or microwave or you can store each component separately and build and heat up when ready to eat.

Chicken Bacon Ranch Stuffed Sweet Potatoes

Building these Chicken Bacon Ranch Stuffed Sweet Potatoes:

To start, you can either use the Instant Pot method or oven method to cook the sweet potatoes. I am old school and still love cooking my potatoes in the oven. While the sweet potatoes are cooking you can either boil the chicken breast in a pot and shred or for a quicker option, you can also shred a store bought rotisserie chicken.

Once the chicken is shredded I add it to a bowl along with a cup of my homemade ranch dressing, garlic powder, parsley, and salt and pepper to taste. Mix all the ingredients together until everything is combined.

Chicken Bacon Ranch Stuffed Sweet Potatoes

To add a little more greens to this recipe, I shredded some Brussels sprouts. I simply sauteed in ghee and stuffed inside the cooked sweet potatoes before adding the chicken salad to the top. This recipe is so filling and craveable.

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Chicken Bacon Ranch Sweet Potato

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Chicken Bacon Ranch Stuffed Sweet Potatoes


  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

A savory and creamy chicken bacon ranch stuffed sweet potato. This recipe is Whole30, and Paleo compliant. In addition to a great weeknight dinner, it is a great meal prep option. 


Scale

Ingredients

  • 4 large sweet potatoes
  • 2 tbsp olive oil
  • 4 cups shredded or chopped cooked chicken
  • 1 cup ranch
  • 1/4 tsp garlic
  • salt pepper to taste
  • 1/2 tsp dried parsley
  • 4 slices bacon (chopped)
  • 2 1/2 cups shredded Brussels Sprouts
  • 1 tbsp ghee
  • salt and pepper to taste 

Instructions

Sweet Potatoes:

  1. Preheat the oven to 375°F. Pierce the potatoes several times with a fork. Rub down with the 2 tbsp of olive oil and season the skin with salt and pepper if desired. 
  2. Set on a baking sheet and bake until tender, about 60 minutes.

Bacon:

  1. Preheat the oven to 400°F.Place the bacon on a baking sheet. Bake for 15 to 20 minutes, or until desired doneness.
  2. Remove from the oven. Place on a paper towel to drain grease. Transfer to a cutting board and chop with a knife. 

Brussels Sprouts:

  1. Clean and shred Brussels sprouts. To shred, cut the ends off the sprouts and add to the food processor and pulse until desired consistency or use a cheese grater to shred. 
  2. Heat a medium skillet over medium high heat and add 1 tbsp ghee along with the shredded sprouts. Let them cook 3-4 minutes or until tender. 

Ranch Chicken Salad:

  1. Place chicken breast in a large pot and bring to a boil over medium-high heat. Once water is boiling, reduce heat to low and cover with a lid. Allow the chicken to continue cooking on low for 15 minutes or until chicken has reached temperature. Make sure to always check with a meat thermometer. For chicken, it should be 165 degrees Fahrenheit.
  2. Remove the chicken from the hot water and allow to cool on a cutting board. Once cool, shred or chop the chicken.
  3. Transfer the shredded or chopped chicken to a large mixing bowl along with the ranch dressing, garlic, salt/pepper to taste, parsley, and chopped bacon. Use a spoon and combine all ingredients until mixed evenly.
  4. Slice each sweet potato and stuff each one with a spoonful of the cooked shredded Brussels sprouts along with a couple of large spoonfuls of the chicken salad.
  5. Transfer the baking sheet with the stuffed sweet potatoes back to the oven for 8-10 minutes to warm the chicken.
  6. Remove and drizzle with any extra ranch and garnish with bacon and parsley.

Notes

Feel free to buy a rotisserie chicken to save time

To save time, cook your sweet potatoes in the Instant Pot or crockpot. For the crock-pot on low for 6-7 hours or high for 3-4 hours or throw in the oven on 425ºF for 45 mins. Cook in the Instant Pot by adding in the cooking rack and 1 cup of water. Add the sweet potatoes to the rack and set to high pressure and cook for 20 minutes.

Click here to grab my Whole30 Compliant Ranch Dressing Recipe

Keywords: Sweet Potato Recipes, Stuffed Sweet Potatoes, Chicken Bacon Ranch, Whole30, Paleo

Comments (10)

  • Yum!

    Reply
  • Oh my. Make these immediately! So delicious!

    Reply
    • So happy to hear you love this recipe. Thank you!

      Reply
  • Recipes like this are making my 2nd round of whole 30 so much easier!! Looking forward to your cookbook

    Reply
    • This is such a compliment! Thank you Jennifer!

      Reply
  • This looks so yummy! Do you have a suggestion for what I could substitute the Brussels with? (If anything) I just don’t have them at home and want to make this like now!

    Reply
    • I would suggest using any veggies you like. Green beans or even zucchini would be great!

      Reply
  • These are ridiculously, unbelievably good and so easy. We have made them twice in the last week. Hubby wasn’t a fan of the brussel sprouts so the second time I made them with broccoli. I think both were good. We will definitely making this recipe again, soon, thank you Ashley!

    Reply
    • This makes me so happy to hear! Thank you so much.

      Reply
  • I’ve made these twice now, once before our official Whole30 and once during. My husband isn’t a fan of sweet potatoes so his went over a white potato. We both loved it. These simple and delicious recipes are such lifesavers.

    Reply

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