Go Back
–+ servings
Close-up of a baked sweet potato stuffed with shredded chicken and melted cheese, topped with cilantro and a lime wedge. A quick dinner idea.

Dinner Ideas in 20 Minutes (Weeknight Win)

This recipe offers a quick and flavorful dinner solution perfect for busy weeknights. It features baked sweet potatoes filled with a savory chicken mixture and topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 potatoes
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 6 medium sweet potatoes scrubbed and dried
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt
For the Filling
  • 2 garlic cloves finely chopped
  • 1 jalapeño seeded and finely chopped
  • 1 onion chopped
  • 2 Tbsp. all-purpose flour
  • 1 cup chicken broth
  • 1 1/2 cups shredded rotisserie chicken
  • 1 (4-oz.) can diced green chiles
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/2 cup sour cream
  • 1 lime juiced
For Serving
  • 1 lime wedges for serving
  • 1 cup shredded monterey jack cheese about 4 oz.
  • Cilantro for serving

Equipment

  • Oven
  • Baking sheet
  • Foil
  • Fork
  • Large skillet

Method
 

  1. Preheat your oven to 400°F.
  2. Line a baking sheet with foil. Prick each sweet potato 3 to 4 times with a fork and place them on the baking sheet. Brush the potatoes with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of kosher salt.
  3. Bake the sweet potatoes until the skin is crisp and browned, and a paring knife easily pierces the flesh. This will take 45 minutes to 1 hour.
  4. While the potatoes bake, prepare the filling. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic, jalapeño, and onion, and cook until softened, about 3 minutes. Sprinkle the flour over the vegetables, stir, and cook until lightly browned and bubbling, about 1 minute. Slowly pour in the chicken broth while whisking constantly. Cook, stirring, until the mixture thickens slightly, about 1 minute. Stir in the shredded chicken, diced green chiles, black pepper, paprika, and the remaining 1 teaspoon of salt. Remove the skillet from the heat and stir in the sour cream and lime juice.
  5. Once the potatoes are cooked, let them cool for 5 minutes to handle them more easily. Switch your oven to broil.
  6. Split each potato lengthwise and gently mash the flesh with a fork. Divide the chicken filling evenly between the potatoes. Sprinkle the cheese over the top of each potato. Broil until the cheese is melted and beginning to brown, about 2 to 3 minutes. Top with fresh cilantro and serve with lime wedges for squeezing over the top.

Notes

This recipe is a great base for customization. Feel free to add other vegetables to the filling, such as corn or bell peppers, or use a different type of cheese.

Tried this recipe?

Let us know how it was!