Buffalo Chicken Stuffed Sweet Potatoes

Name: Buffalo Chicken Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2¼ lb Sweet Potato; 1¼ lb Chicken Breast; ½ tsp Salt; 7 oz Greek Yogurt; ½ oz Fresh Dill; ½ tsp Garlic Powder; ½ Lemon; 1 tbsp Butter; 12 tsp Hot Sauce; 3 Scallions

By Eatpace

Baked sweet potatoes hold shredded Buffalo chicken, Greek yogurt ranch, and scallions. The chicken and ranch are ready while the potatoes bake.

Total: 60 min; 10 prep · 50 cook
Serves: 4; Scale it below
Calories: 479; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Sweet potatoes filled with shredded Buffalo chicken, yogurt ranch, and sliced scallions.

60 min

Method

6 steps Oven 425°F 10 min prep · 50 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Pierce the Sweet Potato all over with a fork and place on a sheet pan. Bake until a knife slides easily into the centers, about 45 to 50 minutes.
Step 2. Meanwhile, put the Chicken Breast, Water, and half the Salt in a covered skillet. Bring to a simmer over medium heat, then reduce to low. Cook until the chicken is cooked through with no pink inside, about 12 to 15 minutes.
Step 3. Meanwhile, stir the Greek Yogurt, Fresh Dill, Garlic Powder, juice from the Lemon, and the rest of the Salt in a bowl. Add a splash of water if needed to make the ranch spoonable.
Step 4. Transfer the chicken to a board and shred with forks. Discard the cooking liquid and wipe out the skillet.

Cook

Step 5. Melt the Butter in the skillet over low heat. Stir in the Hot Sauce and shredded chicken until coated and warmed through, about 2 minutes. Cover and set aside until the potatoes are ready.

Finish & serve

Step 6. Split each baked potato lengthwise and fluff the flesh with a fork. Spoon in the Buffalo chicken and yogurt ranch, then top with the Scallions.

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Tips

Good to know

Chicken is safely cooked when its thickest part reaches 165°F on an instant-read thermometer.

Swap it

Use dairy-free yogurt and plant-based butter for a dairy-free version.

Leftovers

Refrigerate the chicken, potatoes, and ranch separately for up to 3 days; reheat the chicken and potatoes before adding the cold ranch.

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