Chicken Fajita Stuffed Potatoes (Printable)
Roasted sweet potatoes filled with fajita-seasoned chicken, bell peppers, onions, and fresh toppings for a vibrant meal.
# What You’ll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
→ Fajita Chicken Filling
04 - 12 ounces boneless, skinless chicken breasts, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 yellow onion, thinly sliced
08 - 2 tablespoons olive oil
09 - 1 teaspoon chili powder
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 3/4 teaspoon kosher salt
16 - 1/4 teaspoon black pepper
→ Garnish
17 - 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
18 - 1/4 cup chopped fresh cilantro
19 - 1/2 cup sour cream or Greek yogurt
20 - 1 small avocado, sliced
21 - 1 lime, cut into wedges
# How To Make It:
01 - Preheat the oven to 400°F. Prick sweet potatoes several times with a fork, rub with olive oil and salt. Place on a baking sheet and roast for 40 to 50 minutes until tender.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken, bell peppers, and onion; season with chili powder, smoked paprika, cumin, garlic powder, oregano, cayenne pepper (if using), salt, and black pepper. Sauté for 7 to 8 minutes, stirring frequently, until chicken is cooked and vegetables have softened.
03 - Allow sweet potatoes to cool slightly. Slice each lengthwise and fluff the interiors with a fork. Fill each with the hot fajita chicken mixture. Top with cheese if desired to melt slightly from the residual heat.
04 - Garnish with cilantro, sour cream or Greek yogurt, avocado slices, and a squeeze of fresh lime juice. Serve immediately.
# Expert Tips:
01 -
- One baking sheet holds the whole foundation, and the skillet work feels more like tossing than actual cooking.
- The sweet potato does something magical here—creamy inside, slight char outside, it actually makes the fajita flavors taste even brighter.
- You can prep this with whatever you have; swap peppers, use turkey, go vegetarian with beans, and it still lands perfectly.
02 -
- If your sweet potatoes are too thick and won't roast through in 45 minutes, cut them in half lengthwise before roasting and just flip them halfway—this saves you time and guarantees even cooking.
- The fajita filling should still be hot when it hits the potato, so time it so the last step happens just as the potatoes come out of the oven; hot on hot means better flavor absorption and the cheese will actually melt.
- Slice your chicken thin and prep your vegetables before you start cooking; this isn't a dish where you can be lazy about mise en place, and the whole thing cooks in minutes once you begin.
03 -
- Don't be shy with the lime—it's the ingredient that makes people pause and ask what you did differently, and the answer is always lime.
- Keep everything else warm in a low oven while you finish plating, and use a hot plate or bowl for serving; temperature matters more than you'd think here.