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Homemade Buffalo Chicken Stuffed Sweet Potatoes on a white plate, topped with ranch, blue cheese, and green onions, warm natural light, homemade and cozy.

Buffalo Chicken Stuffed Sweet Potatoes

Buffalo Chicken Stuffed Sweet Potatoes are the perfect mix of spicy, creamy, and sweet. Tender baked sweet potatoes are filled with shredded buffalo chicken, cream cheese, cheddar, and ranch, then baked again until hot and bubbly.
5 from 1 vote
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Course: dinner
Cuisine: American
Keyword: Buffalo Chicken Stuffed Sweet Potatoes, Buffalo chicken stuffed sweet potatoes slow cooker, Buffalo chicken sweet potato bowl, Buffalo chicken sweet potato casserole, Paleo buffalo chicken Stuffed sweet potatoes, Twice baked buffalo chicken sweet potatoes, Whole30 buffalo chicken sweet potato
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Meal Prep Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 425kcal
Cost: $11

Equipment

  • 1 Baking sheet (Line with foil for easy cleanup)
  • 1 Mixing bowl (Large enough for shredded chicken)
  • 1 Fork (For poking holes and mixing filling)
  • 1 Knife (To cut open baked sweet potatoes)
  • 1 Spoon (To scoop out and stuff potatoes)

Ingredients

  • 4 large Sweet potatoes - Scrubbed and poked with a fork
  • 2 cups Cooked chicken - Shredded (rotisserie works great)
  • ⅓ cup Buffalo sauce - Adjust to spice preference
  • 1 tablespoon Butter - Melted
  • 4 oz Cream cheese - Softened
  • 1 cup Shredded cheddar cheese - Divided, half for topping
  • 2 tablespoon Ranch dressing - Plus more for drizzling
  • ¼ teaspoon Salt - Or to taste
  • 2 Green onions - Chopped, for garnish
  • 2 tablespoon Blue cheese crumbles - Optional
  • Celery sticks - For serving
  • Optional spices - Garlic powder, black pepper, extra hot sauce

Instructions

  • Preheat oven to 400°F (200°C). Scrub and poke sweet potatoes all over with a fork. Rub with olive oil and salt. Bake for 45–60 minutes until tender. Cool for 10 minutes.
  • In a large bowl, shred the cooked chicken. Add softened cream cheese, buffalo sauce, melted butter, and half of the cheddar cheese. Stir until evenly combined.
  • Cut a slit in each baked sweet potato. Scoop out some of the flesh and mix it into the chicken filling. Spoon the buffalo chicken mixture back into each potato skin.
  • Reduce oven to 375°F (190°C). Return stuffed potatoes to the baking sheet and bake for 15–20 minutes until the cheese melts and tops are bubbly.
  • Garnish with chopped green onions, blue cheese crumbles, and a drizzle of ranch dressing. Serve hot with celery sticks.
  • For a crispy top, broil for 2 minutes at the end until the cheese is golden brown.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 350g | Calories: 425kcal | Carbohydrates: 36g | Protein: 28g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 980mg | Potassium: 900mg | Fiber: 5g | Sugar: 10g | Vitamin A: 22000IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg