Buffalo Chicken Stuffed Sweet Potatoes

$- 4 medium sweet potatoes - 2 cups shredded cooked chicken - ½ cup buffalo sauce - ½ cup cream cheese, softened - 1 cup shredded cheddar cheese - ¼ cup green onions, chopped - Salt and pepper to taste - ½ cup ranch dressing (for drizzling) - Fresh cilantro (for garnish) I love using sweet potatoes for this recipe. They add a nice, sweet flavor. You need medium-sized ones for the best results. Make sure they are firm and smooth. For the filling, I use shredded chicken. You can use leftover chicken or store-bought rotisserie chicken. The buffalo sauce gives it that spicy kick. You can adjust the amount based on your taste. Next, cream cheese makes the filling creamy and rich. It balances the spice from the buffalo sauce. For the toppings, I like to use cheddar cheese. It melts beautifully and adds a great texture. Don’t forget about the green onions! They add a nice crunch and fresh taste. You can also season with salt and pepper to enhance the flavors. For a finishing touch, drizzle ranch dressing over the top. It adds creaminess and cools the heat. Lastly, sprinkle fresh cilantro for color and flavor. It makes the dish look and taste great! - Preheat the oven to 400°F (200°C). - Wash the sweet potatoes thoroughly. Then, poke holes in each potato with a fork. This helps steam escape. - Bake the sweet potatoes for 45-60 minutes. They are done when a knife goes in easily. - In a medium bowl, combine the shredded chicken, buffalo sauce, and softened cream cheese. - Mix in half of the shredded cheddar cheese. Stir until it blends well. - After baking, remove the sweet potatoes from the oven and let them cool a bit. - Carefully cut slits down the center of each sweet potato. - If needed, scoop out some of the center to make room for the filling. - Spoon the buffalo chicken mixture into each sweet potato. Fill them evenly. - Top the stuffed potatoes with the remaining cheddar cheese. - Return the stuffed sweet potatoes to the oven. Bake for an extra 10-15 minutes until the cheese melts. - Once baked, take them out and let them cool slightly. Drizzle with ranch dressing and add chopped green onions. Garnish with fresh cilantro before serving. To make great Buffalo Chicken Stuffed Sweet Potatoes, choose firm, medium-sized sweet potatoes. Look for ones that feel heavy for their size. Check for smooth skin without bruises or soft spots. You can tell when sweet potatoes are done by poking them with a fork. If they feel soft, they are ready. Bake them for 45-60 minutes at 400°F (200°C). You can also test with a knife; it should slide in easily. Balancing the spicy buffalo sauce with creamy cream cheese makes a tasty filling. This mix gives you a nice kick without being too hot. If you want more heat, add extra buffalo sauce. Try different toppings for fun! You might add diced tomatoes, jalapeños, or even avocado. Sour cream or guacamole can also work well. Don’t be afraid to get creative! Buffalo Chicken Stuffed Sweet Potatoes pair well with sides like salad or coleslaw. The crunch from these sides adds a nice contrast. You can also serve them with roasted veggies for extra flavor. For drinks, consider pairing with cold beers or a light cocktail. A citrusy drink can balance the spice of the buffalo chicken. Sparkling water with lime is also a great choice. {{image_2}} Making it gluten-free You can easily make buffalo chicken stuffed sweet potatoes gluten-free. Use gluten-free buffalo sauce and avoid any sauces with gluten. Most brands offer gluten-free options. Check the labels when you shop. Vegetarian alternatives For a vegetarian twist, swap the chicken for a mix of beans or lentils. You can add chopped veggies like bell peppers or zucchini for more flavor. A mixture of cream cheese and buffalo sauce works well here too. Adding extra spices or hot sauce If you love heat, add more hot sauce to the filling. You can also mix in spices like garlic powder or paprika. These will boost the flavor without changing the dish too much. Incorporating vegetables into the filling Want more nutrition? Add vegetables to the buffalo chicken filling. Chopped spinach, shredded carrots, or even corn can work well. This makes the dish colorful and healthier. Exploring cheese options You can use different cheeses for stuffed sweet potatoes. Blue cheese adds a tangy kick, while mozzarella gives a creamy texture. Try mixing cheese types for fun flavors. Mixing cheeses for diverse flavors Combining cheddar with pepper jack can give a nice spicy touch. Or use a blend of mozzarella and cream cheese for extra creaminess. Experimenting with cheese can take your dish to the next level. To keep your Buffalo Chicken Stuffed Sweet Potatoes fresh, wrap them tightly in plastic wrap or foil. You can also use an airtight container. This helps prevent them from drying out. They can last in the fridge for up to four days. Make sure to store them in the coldest part of your fridge. Yes, you can freeze these stuffed sweet potatoes. First, let them cool completely. Then, wrap each one in plastic wrap and place them in a freezer bag. They will stay good for up to three months. To reheat from frozen, bake them in the oven at 350°F (175°C) for about 30-40 minutes. Check to ensure they are hot all the way through. You can prepare the sweet potatoes in advance. Bake and fill them earlier in the week. Store them in the fridge until you're ready to eat. To customize for meal prep, try using different sauces or proteins. You can also mix in veggies like spinach or bell peppers for extra nutrition. You can check if the sweet potatoes are done by poking them with a knife. If the knife goes in easily, they are cooked. Usually, they take about 45 to 60 minutes at 400°F (200°C). Yes, you can use other sauces if you want a different flavor. Try BBQ sauce for a sweet twist or ranch dressing for a creamy taste. Just keep the same amount to maintain balance. If you need a substitute for cream cheese, try Greek yogurt or sour cream. Both add creaminess and a nice tang. You can also use vegan cream cheese if you prefer a plant-based option. To reheat, place the stuffed sweet potatoes in the oven at 350°F (175°C). Bake them for about 15 to 20 minutes until hot. You can also use the microwave for a quicker option, heating in 1-minute bursts. Yes, you can prepare the filling ahead of time. Make it and store it in the fridge for up to two days. You can also bake the sweet potatoes in advance and stuff them right before serving. Stuffed sweet potatoes are tasty and fun to make. We covered how to use sweet potatoes, chicken, and buffalo sauce. You can add cheddar, green onions, or ranch for great flavor. I shared tips for baking and storing leftovers too. Try your own variations by changing cheeses or spices. The options are endless! Enjoy your delicious creation with sides and drinks you love. Now, you’re ready to impress family and friends with this simple yet satisfying dish.$

Buffalo Chicken Stuffed Sweet Potatoes

Discover the ultimate comfort food with these Buffalo Chicken Stuffed Sweet Potatoes! Packed with tender chicken, spicy buffalo sauce, and creamy cheese, this dish is a crowd-pleaser. Perfect for game day or a weeknight dinner, each bite is a burst of flavor. Follow the simple instructions for a delicious meal that’s ready in just under an hour. Click to explore the full recipe and bring this tasty dish to your table! #buffalochicken #stuffedsweetpotatoes #easyrecipes #comfortfood

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Ingredients

4 medium sweet potatoes

2 cups shredded cooked chicken

½ cup buffalo sauce

½ cup cream cheese, softened

1 cup shredded cheddar cheese

¼ cup green onions, chopped

Salt and pepper to taste

½ cup ranch dressing (for drizzling)

Fresh cilantro (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

Wash the sweet potatoes thoroughly and poke several holes in each potato with a fork. This will allow steam to escape while baking.

Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a knife.

While the sweet potatoes are baking, in a medium bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, and half of the shredded cheddar cheese. Mix until well combined.

Once the sweet potatoes are done, remove them from the oven and let them cool slightly.

Carefully cut a slit down the center of each sweet potato to create an opening for the filling.

Scoop a bit of the center out of each sweet potato if needed to create space for the chicken mixture.

Spoon the buffalo chicken mixture into each sweet potato evenly.

Top the stuffed potatoes with the remaining cheddar cheese.

Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Once baked, remove from the oven and allow to cool briefly. Drizzle with ranch dressing, sprinkle with chopped green onions, and garnish with fresh cilantro before serving.

Prep Time: 10 mins | Total Time: 1 hour | Servings: 4