Description
Buffalo chicken stuffed sweet potatoes give you a satisfying meal that combines creamy baked sweet potatoes with spicy shredded chicken and a tangy sauce that makes each bite interesting. Your dinner comes together simply by roasting the potatoes, mixing the chicken with buffalo sauce and cheese, then filling everything back into those warm halves for a complete, comforting dish.
Ingredients
Scale
Base ingredients:
- 4 medium sweet potatoes
- 2 cups cooked shredded chicken
- 2 tablespoons melted butter
- salt and pepper to taste
Sauce and dairy:
- 1 cup grated cheddar and mozzarella cheese
- 1/3 cup Frank’s Red Hot sauce
- 1/3 cup Greek yogurt
Toppings:
- 1 jalapeño, diced
- 1/4 cup chopped green onion
- ranch or blue cheese dressing for drizzling
- shredded cabbage or slaw
- chopped green onion or scallions
- chopped or thinly sliced red onion
- Greek yogurt or sour cream
- crumbled blue cheese
- shredded cheddar cheese
- extra hot sauce
- sliced jalapeño
Instructions
- Set your oven to 400 degrees Fahrenheit.
- Use a fork to poke several holes all over your 4 medium sweet potatoes, then arrange them on a foil-lined baking sheet.
- Brush each potato with olive oil and dust them with sea salt for crispier skin if that appeals to you.
- Roast for 45 to 60 minutes until your potatoes feel tender when pierced.
- While the potatoes cook, prepare your 2 cups of cooked shredded chicken using your preferred method, or grab a rotisserie chicken, or pull some leftover chicken from your refrigerator.
- Let your baked potatoes cool for a few minutes, then slice each one lengthwise down the middle.
- In a bowl, combine your 2 cups shredded chicken with 1 cup of grated cheddar and mozzarella cheese blend, 1/3 cup Frank’s Red Hot sauce, 2 tablespoons melted butter, 1/3 cup Greek yogurt, 1 diced jalapeño with seeds and veins removed, and 1/4 cup chopped green onion.
- Mix everything together and taste your filling, adjusting salt and pepper to how you like it.
- Divide your buffalo chicken filling evenly among your 4 potato halves with a generous scoop for each.
- If your filling cooled down before stuffing, place the potatoes in your 400-degree oven or microwave until the cheese melts and everything heats through.
- Layer your favorite toppings onto each stuffed potato from the options like ranch dressing, shredded cabbage, blue cheese, extra jalapeño slices, or additional hot sauce.
- Store any leftovers in your refrigerator for up to 4 days and reheat them whenever you need a quick meal.
Notes
- Pierce your potatoes several times with a fork before baking so steam can escape evenly and prevent them from bursting in the oven.
- Rubbing your potatoes with olive oil and sea salt before baking creates a crispy, flavorful skin that contrasts nicely with the creamy filling inside.
- Using rotisserie chicken or leftovers saves time, but shredded rotisserie chicken works better than large chunks since the smaller pieces mix more evenly with the buffalo sauce and toppings.
- If your buffalo chicken filling cools down before topping the potatoes, reheating everything together in the oven at 350 degrees for about 10 minutes ensures the cheese melts and the filling stays hot all the way through.
- Prep Time: 10 minutes
- Cook Time: 45 minutes-1 hour
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 363 kcal
- Sugar: 7 g
- Sodium: 660 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg