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Chicken, Bacon, and Mushroom Baked Sweet Potatoes

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These Chicken, Bacon, and Mushroom Baked Sweet Potatoes are loaded with creamy, savory goodness! Tender sweet potatoes are stuffed with a flavorful mix of sautéed chicken, crispy bacon, and golden mushrooms—all topped with melty cheese or a dollop of sour cream. A hearty, comforting, and healthy weeknight dinner.

Ingredients

Scale

  • 4 medium sweet potatoes

  • 1 tbsp olive oil

  • 4 strips bacon, chopped

  • 1 lb (450g) boneless chicken breast or thighs, diced

  • Salt and pepper, to taste

  • 1/2 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tbsp butter

  • 8 oz (225g) mushrooms, sliced

  • 2 cloves garlic, minced

  • 1/3 cup sour cream or Greek yogurt

  • 1/4 cup shredded cheddar or mozzarella cheese (optional)

  • 2 tbsp fresh parsley or chives, chopped (for garnish)

Instructions

  • Bake the Sweet Potatoes:
    Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce with a fork.
    Bake directly on oven rack for 45–50 minutes until soft and fork-tender.

  • Cook the Bacon:
    In a skillet over medium heat, cook chopped bacon until crispy.
    Remove and set on paper towels. Reserve 1 tbsp bacon grease in the pan.

  • Cook the Chicken:
    Season diced chicken with salt, pepper, paprika, and garlic powder.
    Sauté in the pan until golden and cooked through. Remove and set aside.

  • Sauté the Mushrooms:
    Add butter to the same pan. Sauté mushrooms for 5–7 minutes until golden.
    Stir in minced garlic; cook for 1 minute. Return chicken and bacon to pan.

  • Assemble the Potatoes:
    Cool sweet potatoes slightly, then slice open and fluff with a fork.
    Fill generously with the chicken-bacon-mushroom mixture.

  • Top and Bake (Optional):
    Add sour cream or sprinkle cheese on top.
    Return to oven for 5–7 minutes until warm and melty.

  • Garnish & Serve:
    Sprinkle with parsley or chives. Serve hot as a complete meal or with a salad.

Notes

  • For a dairy-free version, skip sour cream and cheese.

  • Add spinach or kale to the mushroom sauté for extra greens.

Find it online: http://maicook.com/chicken-bacon-and-mushroom-baked-sweet-potatoes/