Buffalo Chicken Stuffed Sweet Potatoes

Name: Buffalo Chicken Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 4 large sweet potatoes; 1 rotisserie chicken, shredded (about 2 cups); 1/2 cup Frank’s Red Hot Sauce; 2 tablespoons butter, melted (plus more for brushing); 1/4 cup blue cheese crumbles; Coarse sea salt; Freshly chopped chives or green onion (optional)

Imagine sinking your teeth into tender sweet potatoes stuffed with the perfect combination of spicy buffalo chicken! These mouthwatering gems are like a touchdown for your taste buds, bringing the flavors of game day right to your plate.

Servings 4 servings

Author Joshua Snyder

Prep time

10 Min

Cook time

1 Hour

Total time

1 H & 10 M

Buffalo Chicken Stuffed Sweet Potatoes

Imagine sinking your teeth into tender sweet potatoes stuffed with the perfect combination of spicy buffalo chicken! These mouthwatering gems are like a touchdown for your taste buds, bringing the flavors of game day right to your plate.

Ingredients

4 large sweet potatoes
1 rotisserie chicken, shredded (about 2 cups)
1/2 cup Frank’s Red Hot Sauce
2 tablespoons butter, melted (plus more for brushing)
1/4 cup blue cheese crumbles
Coarse sea salt
Freshly chopped chives or green onion (optional)

Instructions

Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Wash skin of sweet potatoes, pat dry with paper towel, and place on baking sheet.
Pierce each potato with a fork a few times.
Roast for 50-65 minutes (depending on the size of your potatoes) until the potatoes are soft inside when poked with a fork. You should see caramelization coming out of the skin of the potato.
While potatoes are roasting, make the buffalo chicken. In a medium bowl, add the chicken, Frank’s Red Hot, and the melted butter.
Stir until all pieces are drenched in the sauce.
Remove the potatoes from the oven and set baking sheet on a wire rack or hot pad. Brush with a little melted butter and sprinkle with coarse sea salt if desired.
Using a sharp knife, slit open the potatoes down the middle. Fluff the inner potato with a fork.
Top with buffalo chicken and sprinkle on the blue cheese crumbles and the scallions/green onions.

Notes

You will only need about half of the rotisserie chicken to make 4 stuffed potatoes, but I like to have extra buffalo chicken on hand for potato refills so the recipe is for the entire rotisserie.