Description
Buffalo Chicken Stuffed Sweet Potatoes combine tender roasted sweet potatoes with juicy shredded chicken tossed in spicy buffalo sauce, finished with melted cheddar, creamy dressing, and fresh green onions for a bold and satisfying meal.
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing
- 2 tablespoons chopped green onions
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the sweet potatoes clean, pat dry, and pierce several times with a fork. Rub with olive oil and sprinkle with salt.
- Place on a baking sheet and roast for 45–60 minutes, until tender when pierced with a knife.
- While the potatoes roast, combine shredded chicken, buffalo sauce, garlic powder, and onion powder in a saucepan over medium heat. Cook until heated through and evenly coated.
- Once sweet potatoes are tender, let cool slightly, then slice open lengthwise and fluff the insides with a fork.
- Spoon the buffalo chicken mixture evenly into each sweet potato.
- Top with shredded cheddar cheese and return to the oven for about 5 minutes, until cheese is melted.
- Drizzle with ranch or blue cheese dressing and sprinkle with chopped green onions before serving.
Notes
- Swap cheddar for mozzarella or pepper jack for a flavor variation.
- Use Greek yogurt instead of ranch or blue cheese for a lighter option.
- Add diced celery or shredded carrots for extra crunch.
- Shredded turkey can be substituted for chicken.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in a 350°F (175°C) oven for 15–20 minutes or microwave for 2–3 minutes.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
