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Creamy Buffalo Chicken Stuffed Sweet Potatoes

creamy buffalo chicken stuffed sweet potatoes - featured image

A quick and easy 5-ingredient dinner featuring roasted sweet potatoes stuffed with a spicy, creamy buffalo chicken and cheese mixture. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 2 cups cooked, shredded chicken (rotisserie recommended)
  • 1/2 cup buffalo wing sauce
  • 4 ounces full-fat cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 2 cloves fresh garlic, minced
  • 3 stalks green onions, thinly sliced
  • 1 tablespoon unsalted butter
  • 2 tablespoons ranch dressing (optional, for drizzling)

Instructions

  1. Preheat oven to 400°F (200°C). Wash sweet potatoes, pat dry, and poke 4-5 holes in each with a fork. Bake for 45-60 minutes until soft.
  2. While potatoes bake, melt butter in a medium skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant.
  3. Add shredded chicken to the skillet and toss to coat in garlic butter.
  4. Pour in buffalo sauce and simmer for 2 minutes. Remove from heat and stir in softened cream cheese and cheddar until melted and creamy.
  5. Remove potatoes from oven. Slice lengthwise (not all the way through) and fluff the inside flesh to create a boat shape.
  6. Spoon the chicken mixture generously into each potato boat.
  7. Return stuffed potatoes to the oven for 10-15 minutes to warm through and melt cheese.
  8. Garnish with green onions and drizzle with ranch dressing if desired. Serve immediately.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps. Poke holes in potatoes to prevent exploding. For a vegetarian version, substitute chicken with mushrooms or cauliflower. If skins get soft, broil for 1-2 minutes to crisp them up.

Nutrition

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