Buffalo Chicken Stuffed Sweet Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
404 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Stuffed Sweet Potatoes
Description
Buffalo Chicken Stuffed Sweet Potatoes feature medium sweet potatoes baked until soft, then sliced and filled with a mixture of cooked shredded chicken, melted butter, hot sauce, cheddar and mozzarella cheeses, Greek yogurt, diced jalapeño, and chopped green onion. The active spicy tang of the buffalo sauce blends with the mellow sweetness of the potato and richness of the cheeses. The dish is assembled by stuffing the hot potatoes with the buffalo chicken mix and warming them until melty.
The preparation includes baking the potatoes at 400°F until tender, then mixing the chicken filling separately before piling it onto each potato. Additional toppings like ranch or blue cheese dressing, cabbage slaw, or extra hot sauce provide flavor variation. This dish suits lunch or dinner and can be reheated in the oven or microwave to serve hot and melty.
Leftover chicken makes this recipe convenient and adaptable to your taste preferences. The use of Greek yogurt adds creaminess and balances the heat. For a faster version, potatoes can be microwaved instead of oven-baked. This recipe also works well for meal prep or packed lunches if fillings and toppings are stored separately and combined before eating.
Ingredients
- 4 sweet potato medium
- 2 cups chicken see below, cooked shredded
- 1 cup cheddar cheese or your favorite blend, grated
- 1 cup mozzarella cheese or your favorite blend, grated
- ⅓ cup hot sauce Frank’s Red Hot Sauce brand
- 2 TBSP butter melted
- ⅓ cup Greek yogurt
- 1 jalapeno pepper seeds, stem, + veins removed, diced
- ¼ cup green onion chopped
- salt to taste
- black pepper to taste
TASTY TOPPING OPTIONS:
- ranch dressing or blue cheese dressing, for drizzling
- cabbage shredded or slaw
- green onion chopped
- red onion chopped or thinly sliced
- Greek yogurt or sour cream
- blue cheese crumbled
- cheddar cheese shredded
- extra hot sauce
- jalapeño peppers sliced
- 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
- Leftover or rotisserie chicken works well; you can also cook chicken by any preferred method.
- To speed up cooking, microwave sweet potatoes, adjusting time based on size.
- Store leftovers in the refrigerator and reheat before serving to maintain melty texture.
- Toppings like ranch, blue cheese, or extra jalapeños can be customized to personal taste.
- Potatoes can be prepared ahead or cooked at the office using a microwave for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 969mg | 40% |
| Potassium | 685mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 19020IU | 380% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 276mg | 28% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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