Buffalo Chicken Stuffed Sweet Potatoes

Ingredients

• 4 potatoes medium sweet potatoes
• 1 tbsp olive oil
• 2 cups cooked shredded chicken breast
• 0.33 cup buffalo hot sauce
• 1 tbsp unsalted butter, melted
• 0.5 tsp garlic powder
• 0.25 cup ranch dressing
• 1 stalk celery, finely diced
• 2 stalks green onions, sliced
• 0.25 cup crumbled blue cheese

Instructions

1. Preheat the oven to 400°F (200°C). Scrub the sweet potatoes, pierce each a few times with a fork, and rub all over with the olive oil. Place on a foil-lined baking sheet and roast until a knife slides in with no resistance, 45 to 55 minutes depending on size.
2. Meanwhile, in a bowl whisk together the buffalo sauce, melted butter, and garlic powder until glossy and combined. Add the shredded chicken and toss until every strand is coated; set aside to soak up the flavor.
3. When the potatoes are tender, slice each lengthwise down the center and gently squeeze the ends to open up a pocket. Fluff the inside flesh with a fork so it can hold the filling.
4. Warm the buffalo chicken in the microwave for about 1 minute until heated through and steaming, then mound it generously into each potato.
5. Drizzle each stuffed potato with ranch dressing, then scatter the diced celery, green onions, and blue cheese crumbles over the top. Serve right away while the chicken is hot and the toppings stay crisp.

Nutrition (per serving)

Calories

400

Protein

28 g

Fat

16 g

Carbs

38 g