How do I know when the sweet potatoes are fully cooked?

They are done when the skin wrinkles slightly and the potato yields easily when gently squeezed with an oven mitt.

Can I make these Buffalo Chicken Stuffed Sweet Potatoes ahead of time?

Yes, you can bake the potatoes and prepare the filling separately. Assemble just before serving, or store components separately and reheat together.

What is a good substitute for Greek yogurt in the filling?

Light cream cheese or mayonnaise works well to bind the filling or use cashew cream for a vegan option if omitting chicken.

Can I freeze leftovers of these spicy stuffed potatoes recipe?

Leftovers are best eaten within 3 days. Freezing is not highly recommended as the texture of the baked potato can become watery upon thawing and reheating.

Buffalo Chicken Stuffed Sweet Potatoes

Description

These Buffalo Chicken Stuffed Sweet Potatoes are an easy, comforting, and surprisingly healthy way to enjoy the classic spicy buffalo chicken flavor. The sweetness of the baked sweet potato perfectly balances the tangy heat of the filling.

Ingredients

Scale

4 medium sweet potatoes
1 lb cooked, shredded chicken breast
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or preferred buffalo sauce)
1/4 cup plain Greek yogurt (or light cream cheese)
1/4 cup shredded mozzarella cheese (optional, for topping)
2 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped green onions, for garnish
2 tablespoons blue cheese or ranch dressing, for drizzling (optional)

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Instructions

Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork. Rub the skins lightly with melted butter and sprinkle with a pinch of salt.
Bake the sweet potatoes directly on the oven rack for 45–60 minutes, or until they are completely tender when squeezed.
While the potatoes bake, prepare the filling. In a medium bowl, combine the shredded chicken, buffalo sauce, Greek yogurt (or cream cheese), garlic powder, salt, and pepper. Mix well until the chicken is thoroughly coated.
Once the sweet potatoes are cooked, carefully slice them lengthwise down the middle, being careful not to cut all the way through. Gently fluff the inside flesh with a fork.
Divide the buffalo chicken mixture evenly among the four sweet potatoes, piling it into the center.
If desired, sprinkle the tops with mozzarella cheese and return the potatoes to the oven for 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven, drizzle with blue cheese or ranch dressing (if using), and garnish generously with chopped green onions before serving hot.

Notes

For extra flavor, roast the sweet potatoes with a little olive oil instead of butter.
If you prefer a smoother filling, you can mix the Greek yogurt and buffalo sauce together first before adding the chicken.
To make this dairy-free, substitute the Greek yogurt with dairy-free cream cheese or vegan mayonnaise, and omit the cheese topping.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 potato
Calories: 450
Sugar: 12g
Sodium: 850mg
Fat: 12g
Saturated Fat: 3g
Carbohydrates: 35g
Protein: 55g