Description
A spicy and satisfying meal featuring tender shredded buffalo chicken stuffed into roasted sweet potatoes, topped with creamy blue cheese dressing and fresh green onions for a perfect balance of flavors.
Ingredients
Scale
For the Crust:
- For the sweet potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- For the buffalo chicken:
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 tablespoon butter, melted
- 1 teaspoon garlic powder
- For toppings:
- 1/4 cup blue cheese dressing
- 2 green onions, sliced
- 1/4 cup crumbled blue cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and pat dry.
- Rub sweet potatoes with olive oil and sprinkle with salt. Place on a baking sheet and roast for 45-55 minutes until tender when pierced with a fork.
- While potatoes roast, combine shredded chicken, buffalo sauce, melted butter, and garlic powder in a bowl. Mix well and set aside.
- When potatoes are done, let cool slightly, then slice each potato lengthwise and gently mash the insides with a fork.
- Stuff each potato with buffalo chicken mixture, dividing evenly among all four potatoes.
- Return to oven for 5-7 minutes to heat through.
- Drizzle with blue cheese dressing and top with green onions, blue cheese crumbles, and cilantro if using.
- Serve immediately while warm.
Notes
For extra crispy skins, rub potatoes with oil and salt, then bake directly on oven rack with a baking sheet below to catch drips. Leftover rotisserie chicken works great for this recipe. Adjust buffalo sauce amount to your preferred spice level.