Easy, cheesy, and insanely delicious, these gluten-free Buffalo Chicken Stuffed Sweet Potatoes make a fantastic lunch or dinner any day of the week!
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!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings + extras added and enjoy!