Buffalo Chicken Stuffed Sweet Potatoes
This Buffalo Chicken Stuffed Sweet Potatoes recipe is a delicious and healthier twist on classic buffalo wings.It combines tender baked sweet potatoes with a spicy, creamy buffalo chicken filling, topped with cool and tangy blue cheese or ranch dressing. Perfect for a quick weeknight dinner or as a crowd-pleasing party dish.
Ingredients
- 4 medium sweet potatoes about 6-8 ounces each
- 2 cups shredded cooked chicken breast about 2 medium chicken breasts
- ½ cup buffalo sauce
- ¼ cup Greek yogurt
- ¼ cup blue cheese or ranch dressing
- 2 green onions thinly sliced
- 1 celery stalk finely chopped
- Salt and pepper to taste
- Optional: Extra buffalo sauce and 2 tablespoons blue cheese crumbles for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pat them dry.
- Using a fork, prick each sweet potato several times all over.
- Place the sweet potatoes on a baking sheet lined with parchment paper.
- Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are baking, prepare the filling. In a medium bowl, combine the shredded chicken, buffalo sauce, and Greek yogurt. Mix well.
- Chop the green onions and celery.
- Once the sweet potatoes are done, remove them from the oven and let them cool for 5-10 minutes.
- Cut a slit lengthwise in each potato, being careful not to cut all the way through.
- Gently squeeze the sides of each potato to open them up and create a pocket for the filling.
- Divide the buffalo chicken mixture evenly among the four potatoes, stuffing it into the pockets.
- Top each potato with a tablespoon of blue cheese or ranch dressing.
- Sprinkle the chopped green onions and celery over each potato.
- If desired, drizzle with extra buffalo sauce and sprinkle with blue cheese crumbles.
- Serve immediately while still warm.