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Twice Baked Buffalo Chicken Sweet Potatoes

Game day food! Sweet potatoes are taken to another level in these Twice Baked Buffalo Chicken Sweet Potatoes – sweet potatoes filled with buffalo sauce, blue cheese and the works!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings as a main dish, 8 servings as a side dish
Course: Side Dish

Ingredients

  • 4 sweet potatoes 9-10 oz each
  • 1 1/4 cups Monterey jack cheese divided
  • 1/2 cup ranch dressing
  • 4 oz blue cheese divided
  • 1/4 cup Franks Red Hot
  • 2 oz cream cheese cut into pieces
  • 1 tablespoon butter melted
  • 2 cups cooked shredded chicken
  • sliced green onions

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Clean and pierce the potatoes with a fork several times. Bake until soft, about 45 minutes. Let stand until cool enough to handle.
  2. Cut the potatoes in half lengthwise and remove the flesh to a bowl, leaving a thin layer around the outside of the potato to keep the shape. Mash the sweet potato flesh. Add in 1/2 cup of the Monterey Jack cheese, the ranch dressing, 2 oz of the blue cheese, the Frank’s red hot, cream cheese and butter. Mix to combine. Stir in the shredded chicken.
  3. Add the filling back into the potato skins. Top with the remaining Monterey Jack and blue cheese. Return to the oven until heated through and the cheese is melted, 10-15 minutes. Serve topped with sliced green onions.