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- 4 medium sweet potatoes - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce (adjust based on your heat preference) - 1/2 cup Greek yogurt or sour cream - 1 cup cheddar cheese, shredded - 1/4 cup green onions, sliced (plus extra for garnish) - Salt and pepper to taste - Olive oil - Optional: celery sticks for garnish - Optional: additional buffalo sauce for drizzling You can swap sweet potatoes for regular potatoes if you prefer. For a lower-fat option, use plain yogurt instead of Greek yogurt or sour cream. If you want a spicier kick, try using a hotter buffalo sauce. For a vegetarian version, replace chicken with chickpeas or roasted veggies. You can also use dairy-free cheese if you want to keep it vegan. Each serving of these stuffed potatoes is packed with flavor and nutrition. You get about 400 calories, 25 grams of protein, and 15 grams of fat. They also provide fiber from the sweet potatoes, making them a filling meal. Each serving gives you a good dose of vitamins A and C, thanks to the sweet potatoes and green onions. This meal is satisfying and balanced, great for any time of day. Start by washing the sweet potatoes well. Remove any dirt and pat them dry. Then, use a fork to poke several holes in each potato. This helps steam escape while baking. Lightly coat the potatoes with olive oil. Sprinkle a little salt on them for added flavor. While the sweet potatoes bake, grab a medium bowl. Combine 2 cups of shredded chicken with 1/2 cup of buffalo sauce. Mix it well so the chicken is coated. Taste it to see if you want more spice. You can always add more buffalo sauce for heat. In another bowl, mix 1/2 cup of Greek yogurt (or sour cream) with half of the shredded cheddar cheese. Add in some sliced green onions for extra flavor. Season this mixture with salt and pepper to taste. Once the sweet potatoes are soft, take them out of the oven. Let them cool for a few minutes. Carefully cut each potato lengthwise down the middle. Use a fork to fluff the insides gently. This creates space for your filling. Spoon the buffalo chicken mixture into each potato. Press it down lightly. Next, add the yogurt-cheese mixture on top. Finally, sprinkle the remaining cheddar cheese over each stuffed potato. Put the stuffed sweet potatoes back in the oven. Bake them for another 10-15 minutes. This melts the cheese and makes it bubbly and golden. When they’re done, take them out and garnish with extra sliced green onions. If you like, drizzle some more buffalo sauce on top. Serve with crunchy celery sticks for a great contrast. Enjoy your flavorful meal! For the complete recipe, check out the Full Recipe. To bake sweet potatoes just right, choose medium-sized ones. This size cooks evenly. Wash each potato well to remove dirt. Prick them with a fork to let steam escape. Coat them lightly with olive oil and sprinkle salt. Bake them at 400°F (200°C) for 45-60 minutes. Check if they are tender with a fork. The skin should look wrinkled and slightly dark. The buffalo sauce can be as spicy as you like. Start with a half cup for the chicken. Mix well and taste it. If you want more heat, add more sauce bit by bit. For a milder version, use less sauce or mix in yogurt. This balances the flavors and makes it creamy. These stuffed sweet potatoes shine on their own. Pair them with crisp celery sticks for crunch. You can also serve them with a side salad. A cool dressing, like ranch, complements the spicy filling. For extra flavor, add fresh herbs or extra green onions on top. This adds color and taste to your dish. If you want the full experience, check out the Full Recipe for more tips. {{image_4}} You can make a tasty vegetarian version by swapping chicken for roasted veggies. Use a mix of bell peppers, zucchini, and mushrooms for great flavor. Toss them in olive oil, salt, and pepper. Roast them in the oven until they are tender. This adds a colorful and healthy twist to the dish. You can also use spicy buffalo sauce to keep that classic flavor. If you want to try different proteins, ground turkey is a great choice. It cooks quickly and absorbs flavors well. Season it with garlic powder and onion powder for extra taste. For a plant-based option, use firm tofu. Press it to remove excess water, then crumble it. Sauté the tofu with buffalo sauce for a spicy kick. Both options work well in this stuffed potato recipe. Toppings can really elevate your dish. Consider adding extra shredded cheese on top before the final bake. You can also add diced avocado for creaminess or crumbled blue cheese for a sharp flavor. Fresh cilantro or parsley can add a nice touch. For crunch, serve with crispy celery sticks. They pair well and balance the rich flavors of the stuffed sweet potatoes. For the complete recipe, check the Full Recipe section. After you enjoy your buffalo chicken stuffed sweet potatoes, store leftovers in an airtight container. Place them in the fridge. They stay fresh for up to three days. Make sure they cool down first. This helps keep them safe to eat later. To reheat, you can use the oven or microwave. If you choose the oven, set it to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warm. For the microwave, place a potato on a plate. Heat for 1-2 minutes. Check if it’s hot enough; add more time if needed. You can freeze these stuffed sweet potatoes for later. First, let them cool completely. Wrap each one tightly in plastic wrap, then in aluminum foil. This keeps them safe from freezer burn. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, defrost in the fridge overnight. Then reheat using the oven or microwave. Enjoy this flavorful meal anytime! For more details on making this dish, check out the Full Recipe. Yes, you can make these ahead of time. Bake the sweet potatoes and prepare the chicken filling. Once cool, store them in the fridge. When ready to eat, stuff the potatoes and bake them. This saves time on busy days. You can serve these stuffed sweet potatoes with a fresh salad or crisp celery sticks. A creamy ranch or blue cheese dip pairs well too. For a fun twist, try serving them with tortilla chips. These sides balance the spicy flavors nicely. To check if the sweet potatoes are done, pierce them with a fork. If it goes in easily, they’re ready. The skin should look slightly wrinkled, and the flesh will feel soft. This ensures a perfect base for your buffalo chicken filling. Buffalo Chicken Stuffed Sweet Potatoes are tasty and easy to make. You learned key ingredients and substitutions, how to prep and bake them, and ways to store leftovers. I shared tips to perfect your dish and variations to suit different diets. As you try this recipe, remember to adjust the heat and enjoy with your favorite sides. A flavorful meal can be fun and healthy, so get baking!

Buffalo Chicken Stuffed Sweet Potatoes

Discover a deliciously unique twist on dinner with these Buffalo Chicken Stuffed Sweet Potatoes! This recipe combines tender sweet potatoes with spicy buffalo chicken, creamy cheese, and tangy Greek yogurt for an irresistible dish everyone will love. Perfect for a quick meal or a fun weekend feast, these stuffed sweet potatoes are easy to prepare and bursting with flavor. Click through to explore the full recipe and impress your family tonight!
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Ingredients
  

4 medium sweet potatoes

2 cups cooked chicken, shredded

1/2 cup buffalo sauce (adjust based on your heat preference)

1/2 cup Greek yogurt or sour cream

1 cup cheddar cheese, shredded

1/4 cup green onions, sliced (plus extra for garnish)

Salt and pepper to taste

Olive oil

Optional: celery sticks for garnish

Optional: additional buffalo sauce for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for baking.

    Prepare the Sweet Potatoes: Thoroughly wash and dry the sweet potatoes, removing any dirt. Using a fork, prick each sweet potato several times to allow steam to escape during baking. Lightly coat them with olive oil and sprinkle a pinch of salt over them for flavor.

      Bake the Sweet Potatoes: Arrange the pricked sweet potatoes on a baking sheet. Bake them in the preheated oven for approximately 45-60 minutes, or until they are tender when pierced with a fork. Timing may vary slightly based on the size of your potatoes.

        Prepare the Chicken Filling: While the sweet potatoes bake, take a medium-sized bowl and combine the shredded chicken with the buffalo sauce. Mix well, and taste to adjust the spice level to your liking. The buffalo sauce can be added incrementally for flavor control.

          Mix Cheese and Yogurt: In another bowl, blend the Greek yogurt (or sour cream) with half of the shredded cheddar cheese. Stir in some sliced green onions for added flavor, and season with salt and pepper. Ensure everything is mixed thoroughly for a creamy filling.

            Stuff the Sweet Potatoes: Once the sweet potatoes are baked and slightly cooled, carefully slice each one lengthwise down the middle. Using a fork, fluff the insides gently to create space for the filling.

              Combine and Fill: Generously spoon the buffalo chicken mixture into each sweet potato, pressing lightly to ensure it fits well. Top each filled potato with the yogurt-cheese mixture, followed by a sprinkle of the remaining cheddar cheese for a cheesy topping.

                Final Bake: Place the stuffed sweet potatoes back in the oven and bake for an additional 10-15 minutes, or until the cheese is fully melted and bubbly, creating an inviting golden finish.

                  Serve: Once out of the oven, garnish your buffalo chicken stuffed sweet potatoes with extra sliced green onions. If desired, drizzle with additional buffalo sauce for an extra kick. Serve alongside crisp celery sticks for a refreshing crunch that complements the rich filling.

                    Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 4