Buffalo Chicken Stuffed Sweet Potatoes
Easy, cheesy, and insanely delicious, these gluten-free Buffalo Chicken Stuffed Sweet Potatoes make a fantastic lunch or dinner any day of the week!
Servings 4 servings
Calories 404kcal
Ingredients
- 4 medium sweet potatoes
- 2 cups 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
- salt and pepper to taste
TASTY TOPPING OPTIONS:
- 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!
Instructions
- 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!
Notes
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!
Nutrition
Calories: 404kcal | Carbohydrates: 27g | Protein: 32g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 969mg | Potassium: 685mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19020IU | Vitamin C: 8.4mg | Calcium: 276mg | Iron: 1.8mg