Easy, cheesy, and insanely delicious, these gluten-free Buffalo Chicken Stuffed Sweet Potatoes make a fantastic lunch or dinner any day of the week!
Let’s add another recipe to our savory stuffed sweet potato rotation, shall we?
I had originally planned on sharing this a bit later, since I literally JUST posted these Taco Stuffed Sweet Potatoes a few weeks ago. Those of you that know me well know that I’m way too impulsive to wait when I have something deliciously awesome to share! I wouldn’t be able to live with myself if I didn’t get this tasty recipe to your faces, stat!
Buffalo Chicken Stuffed Sweet Potatoes
No need for a lengthy description here, this recipe is stupid simple and easily customized to meet your needs. Don’t fret the measurements and serve up a single spud or make all four, but whatever you do, get these sassy stuffed spuds in your face!
While you’re at it, keep scrolling below for a tasty bonus recipe that completely rocked our plates.
10 minPrep Time
45 minCook Time
55 minTotal Time
- 4 medium sweet potatoes
- 2 cups of cooked shredded chicken (see below)
- 1 cup grated cheddar + mozzarella cheese (or your favorite blend)
- 1/3 cup Frank’s Red Hot sauce
- 2 TBSP melted butter
- 1/3 cup Greek yogurt
- 1 jalapeño, diced (seeds, stem, + veins removed)
- 1/4 cup chopped green onion, divided
- salt and pepper, to taste
- ranch or blue cheese dressing for drizzling
- shredded cabbage or slaw
- chopped green onion/scallions
- chopped or thinly sliced red onion
- Greek yogurt or sour cream
- crumbled blue cheese
- shredded cheddar cheese
- extra hot sauce
- sliced jalapeño
- choose your favorites and add any combo you'd like!
- Pre-heat oven to 400 degrees F.
- Pierce your potatoes a few times with a fork and place on a foil lined baking sheet.
- For extra crispy skins, rub with olive oil and sprinkle with sea salt.
- Bake 45-60 minutes until tender.
- While your potatoes bake cook up your chicken via your preferred method, snag a rotisserie, or dive into your fridge for last night's leftover chicken and get ready to make some magic!
- Once your potatoes are done baking, allow to cool slightly and slice vertically.
- While they cool add cheese, hot sauce, greek yogurt, melted butter, diced jalapeño, and green onion to your chicken and mix well. Season with salt and pepper to taste.
- Top each potato with a healthy scoop of buffalo chicken filling.
- If the filling has cooled by the time you're adding it to your spud, heat your stuffed spuds (oven or microwave) until hot and melty.
- Add all your favorite toppings from the list above and enjoy!
- In case of leftovers (hooray!) store 'em in the fridge for up to 4 days and heat and eat for speedy meals -- or try your leftovers with the tasty quesadilla recipe in the post below!
This recipe is a fabulous use for leftover or rotisserie chicken! If cooking your chicken up fresh (or in advance to use in speedy weeknight dinners) feel free to use your favorite cooking method. Grilled, roasted, poached, pressure cooked, slow cooked, baked... anything goes!
I cooked up a pound of chicken in my pressure cooker this time around so I had enough for this recipe and for tasty leftovers!
SPEEDY SHORTCUT: Short on time? Skip baking in favor of microwaving. Pierce with a fork and cook on high for 7-8 minutes. Depending on size, yours may be done quicker or require an extra minute or two. Top with your buffalo chicken filling and heat for an additional 60-90 seconds and pile high with your choice of toppings!
ON THE GO TIPS: These savory stuffed sweet potatoes make a great lunch for work or school!
You can cook your sweet potato ahead of time or simply microwave it at the office. Pack your filling and toppings in two different containers. After you spud is cooked add your cheesy buffalo chicken filling heat again until piping hot. Pile on the toppings and dig in!
“Make yourself a dang quesadilla!”
Care for a bonus meal idea? When I tested the first batch of these, I made all four for a solo weekday lunch. I scarfed one, and planned on sharing the leftovers with my husband for dinner that very night. (I’m all about repeat meals when they’re delicious!) When dinnertime rolled around, I could not get the idea of making quesadillas out of my brain. My heart and stomach were just set on a dreamy ‘dilla dinner.
Ever the opportunist, I did just that. I snagged the sweet potatoes from the fridge, reheated them in the microwave until hot and melty, and spread the filling (sweet potato, buffalo chicken stuffing, and all!) on a large flour tortilla. I then cooked it up just like any other quesadilla (a little spray olive oil on my non-stick skillet and a flip once each side turned golden and crispy) and served it with a dollop of sour cream, a dash of hot sauce, a drizzle of ranch, and a side of celery.
HOLY COW THEY WERE AMAZING! After we inhaled the first one, Paul sheepishly suggested that if I made another he wouldn’t turn it away. 5 minutes later he clarified that he pretty much needed another in his face ASAP. I’d venture to say that my sweet potato skeptic of a husband enjoyed them just as much, if not more, than I did. Love it!
I have a feeling both versions of this recipe will be in pretty regular rotation around here.
With two delicious ways to enjoy them, I hope you adore these Buffalo Chicken Stuffed Sweet Potatoes as much as we do!
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