Ingredients
Serves 4
4 medium sweet potatoes
1 lb shredded chicken (Use rotisserie chicken from the store, or cook your chicken in the crockpot, then shred.)
6-8 oz buffalo sauce
Sea salt
Olive oil
Optional Toppings
Blue cheese
Green onions
Instructions
- Preheat the oven to 400 F.
- Wash and dry sweet potatoes. With a knife, poke a few holes on all sides of the sweet potatoes.
- Cover the sweet potatoes in olive oil and season the skin with sea salt.
- Bake the sweet potatoes for 45-60 minutes or until soft to the touch.
- In the meantime, place your shredded chicken in a bowl and add your favorite store-bought buffalo sauce, then toss to combine.
- Once the sweet potatoes have cooled slightly, slice them lengthwise (going only about ¾ of the way through the potato) and expose the flesh.
- With a fork, gently lift and fluff the flesh from the bottom and sides of the sweet potatoes.
- Lower the oven temperature to 350 F.
- Fill the sweet potato with the buffalo chicken mixture, then place back in the oven for 5-10 minutes to warm the chicken through, if needed
- Remove from the oven and add your favorite toppings.
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Buffalo Chicken Stuffed Sweet Potatoes
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