Description

A quick, budget-friendly, and kid-approved weeknight dinner featuring spicy buffalo chicken filling baked inside tender sweet potatoes, ready in about an hour.

Ingredients

Scale

4 medium sweet potatoes (approx. 600g / 1.3 lbs)
2 cups shredded rotisserie chicken (200g)
1/2 cup buffalo sauce (120ml)
2 tbsp unsalted butter (30g)
1/2 cup blue cheese dressing (120g)
1 tsp salt
1 tsp black pepper
2 tbsp chopped chives (5g)
2 stalks celery, diced (40g)

Instructions

Preheat oven to 400°F (200°C). Wash and scrub sweet potatoes, then prick each 8-10 times with a fork to allow steam to escape.
Place sweet potatoes directly on the oven rack or on a baking sheet lined with parchment paper.
Bake for 45-60 minutes until soft all the way through when squeezed with an oven mitt. Let cool for 10 minutes.
In a mixing bowl, combine shredded chicken, diced celery, and chopped chives.
In a separate bowl, mix buffalo sauce and melted butter. Pour over the chicken mixture and toss until evenly coated.
Slice baked sweet potatoes lengthwise down the center (not all the way through) and gently squeeze sides to open. Fluff inside with a fork.
Spoon the buffalo chicken mixture generously into each potato.
Optional: Broil for 2-3 minutes until golden and bubbly, watching closely to prevent burning.
Top with blue cheese dressing and extra chives. Serve immediately.

Notes

Always prick sweet potatoes with a fork before baking to prevent exploding. If using raw chicken, ensure it is cooked to 165°F before shredding. For a milder spice level, mix buffalo sauce with ranch or add honey. The chicken mixture does not freeze well due to dairy content; freeze potatoes separately.

Prep Time: 10 minutes
Cook Time: 45-60 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 stuffed sweet pota
Calories: 450
Sodium: 900
Fat: 18
Carbohydrates: 40
Fiber: 6
Protein: 35

Keywords: buffalo chicken, stuffed sweet potatoes, high protein, budget dinner, weeknight meals, rotisserie chicken, kid-friendly, meal prep