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Creamy Buffalo Chicken Stuffed Sweet Potatoes (Easy Dinner!)

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A creamy, spicy, and sweet stuffed sweet potato recipe that’s quick, easy, and perfect for meal prep. The combination of buffalo chicken, cream cheese, and sweet potato creates a comforting, flavor-packed dinner.

Ingredients

Scale
  • 4 medium sweet potatoes, scrubbed clean
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 2 cups cooked, shredded chicken (rotisserie recommended)
  • 4 ounces cream cheese, softened to room temperature
  • 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot Original)
  • 1/2 cup shredded cheddar cheese, plus more for topping
  • 1/4 cup ranch dressing
  • 2 green onions, thinly sliced, plus more for garnish
  • 1/4 cup crumbled blue cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry sweet potatoes. Prick each potato a few times with a fork.
  2. Rub sweet potatoes with olive oil and sprinkle with salt and pepper. Place directly on middle oven rack or on a parchment-lined baking sheet. Roast for 40-45 minutes, until tender and easily pierced with a fork. For extra crispy skins, broil for the last 5 minutes.
  3. While potatoes roast, in a medium mixing bowl, combine softened cream cheese, buffalo wing sauce, ranch dressing, and half of the shredded cheddar cheese. Stir until well combined and creamy. Fold in shredded chicken, sliced green onions, and crumbled blue cheese (if using). Set aside.
  4. Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out about half of the flesh from each half, leaving a 1/4-inch border. Place scooped-out flesh into the bowl with the buffalo chicken mixture and stir to combine.
  5. Divide the filling evenly among the 8 sweet potato boats, mounding slightly. Sprinkle remaining cheddar cheese over tops.
  6. Return stuffed sweet potatoes to oven and bake for 10-12 minutes, until filling is hot and bubbly and cheese is melted and golden. For a browner top, broil for the last 1-2 minutes.
  7. Remove from oven and let cool for a couple of minutes. Garnish with extra sliced green onions and a drizzle of ranch or blue cheese dressing. Serve immediately.

Notes

For a lower-calorie option, use Greek yogurt in place of half the cream cheese. For extra crispy skins, broil the potatoes for the last 5 minutes of roasting. Shred your own cheese for the creamiest filling. Use a rotisserie chicken for speed. Start with 1/3 cup buffalo sauce and adjust to taste.

Nutrition

Keywords: buffalo chicken, stuffed sweet potatoes, easy dinner, meal prep, comfort food, gluten-free option

Find it online: https://breezybake.com/creamy-buffalo-chicken-stuffed-sweet-potatoes-easy-dinner/