Buffalo Chicken Stuffed Sweet Potatoes

Name: Buffalo Chicken Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 medium sweet potatoes — scrubbed and dried; 2 cups cooked shredded chicken — rotisserie works great; 1 teaspoon garlic powder; 1/3 cup ranch dressing — plus more for serving; 1 teaspoon kosher salt — divided; 4 tablespoons unsalted butter — melted; 1 cup shredded sharp cheddar cheese; 1/4 cup crumbled blue cheese — optional but awesome; 2 tablespoons olive oil; 1/2 cup buffalo hot sauce — such as Frank's RedHot; 1/2 teaspoon smoked paprika; 2 green onions — thinly sliced

by Unknown

Prep: 10 minCook: 50 minTotal: 60 min4 servings0 forks

Roasted sweet potatoes loaded with tangy shredded buffalo chicken, a swirl of cool ranch drizzle, and melty cheddar — the cozy weeknight dinner that eats like game-day food.

Ingredients

4 medium sweet potatoes — scrubbed and dried
2 cups cooked shredded chicken — rotisserie works great
1 teaspoon garlic powder
1/3 cup ranch dressing — plus more for serving
1 teaspoon kosher salt — divided
4 tablespoons unsalted butter — melted
1 cup shredded sharp cheddar cheese
1/4 cup crumbled blue cheese — optional but awesome
2 tablespoons olive oil
1/2 cup buffalo hot sauce — such as Frank's RedHot
1/2 teaspoon smoked paprika
2 green onions — thinly sliced

Instructions

1Heat the oven to 400°F (200°C). Rub the sweet potatoes all over with the olive oil and 1/2 teaspoon of the salt. Pierce each a few times with a fork and arrange on a parchment-lined baking sheet.
2Roast 45–55 minutes, until the skins are crisp and the centers give easily when squeezed. While they roast, make the filling.
3In a medium skillet over medium heat, stir the buffalo hot sauce, melted butter, garlic powder, smoked paprika, and remaining 1/2 teaspoon salt until glossy and warmed through, about 2 minutes.
4Add the shredded chicken and toss to coat. Cook 3–4 minutes, stirring, until the chicken is heated through and the sauce clings to every strand. Remove from the heat.
5Split each roasted sweet potato lengthwise down the top and gently fluff the flesh with a fork, mashing it slightly into the potato so it becomes a cradle for the filling.
6Pile the buffalo chicken over each potato, then shower with the shredded cheddar. Return to the oven for 3–5 minutes, just until the cheese melts.
7Drizzle each potato with ranch dressing, then top with sliced green onions and crumbled blue cheese if using. Serve hot with extra ranch on the side.

Recipe Lineage

The family tree of this recipe — trace every fork back to the original.

Buffalo Chicken Stuffed Sweet PotatoesCurrent