Buffalo Chicken Stuffed Sweet Potatoes
These Buffalo Chicken Stuffed Sweet Potatoes are spicy, creamy, and comforting! A perfect easy weeknight dinner with bold flavors and simple ingredients.
Servings: 4 servings
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup Greek yogurt
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions chopped
- salt and pepper to taste
- olive oil to coat sweet potatoes
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, then pat dry. Lightly coat each potato with olive oil and sprinkle with a pinch of salt. Place them on a baking sheet and roast for 45-55 minutes, or until tender when pierced with a fork.
- While the sweet potatoes roast, combine the shredded chicken, buffalo sauce, and Greek yogurt in a mixing bowl. Mix until everything is well incorporated. Season with salt and pepper to taste.
- Once the sweet potatoes are cool enough to handle, cut each one lengthwise down the center. Use a fork to gently fluff and scoop the flesh away from the skin, leaving a thin border to help the potato keep its shape. Add the sweet potato flesh to the buffalo chicken mixture and stir to combine.
- Spoon the buffalo chicken and sweet potato mixture back into the potato skins, dividing it evenly. Sprinkle shredded cheddar cheese on top of each stuffed potato. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese melts and bubbles.
- Remove the stuffed potatoes from the oven and sprinkle with chopped green onions. Serve immediately.
Equipment
- Oven
- Baking Sheet
- Mixing bowl
- Fork or potato masher
- Knife and cutting board
- Spatula or spoon
Notes
- Use rotisserie chicken or leftover chicken to save time.
- Swap buffalo sauce for BBQ sauce for a milder version.
- Substitute cheddar cheese with mozzarella or pepper jack for different flavors.
- Store leftovers in an airtight container in the fridge up to 3-4 days; reheat in the oven to retain texture.
- Coat sweet potatoes lightly with olive oil and roast directly on a baking sheet for crispier skin.
