Meet your new weeknight MVP: Buffalo Chicken Stuffed Sweet Potatoes sweet, spicy, and satisfyingly creamy. I tested this twice with rotisserie chicken; the oven-baked sweet potatoes get caramelized edges while the filling stays juicy. The method works because you cook the potatoes until soft, then fold warm chicken with a quick, no-mayo buffalo yogurt sauce for a balanced bite.
Ingredients
Serves 4
- 4 medium sweet potatoes (about 10–12 oz/280–340 g each)
- 2 cups (10 oz/285 g) shredded cooked chicken (rotisserie works great)
- 1/3 cup (75 g) buffalo hot sauce (like Frank’s RedHot)
- 1/3 cup (80 g) plain Greek yogurt (or dairy-free yogurt; see swaps)
- 2 tbsp (28 g) unsalted butter or dairy-free butter
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Fine salt & black pepper, to taste
- 2 green onions, thinly sliced
- 1 small celery rib, finely diced (optional but classic)
- Optional toppings: ranch or blue cheese dressing, extra buffalo sauce, chopped parsley
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use dairy-free butter and unsweetened dairy-free yogurt | Coconut-based or almond yogurt works best; keep it unsweetened |
| Gluten-free | Recipe is naturally gluten-free | Confirm your hot sauce is GF |
| No alcohol/pork | No alcohol or pork used | Add smoky depth with extra smoked paprika if you usually use bacon |
| Pantry substitutes | 2 tsp olive oil instead of butter | Slightly less creamy but still delish |
Step-By-Step Instructions
- Bake the potatoes (400°F/204°C, 45–60 min): Prick sweet potatoes all over with a fork. Place on a foil-lined sheet pan and bake until very tender when squeezed. (Microwave shortcut: 8–10 minutes total, turning once, then finish 10 minutes in the oven for skins.)
- Make Buffalo chicken: In a bowl, microwave butter until melted, then whisk in buffalo sauce, Greek yogurt, garlic powder, onion powder, and paprika. Fold in warm shredded chicken, celery, and half the green onions. Season to taste.
- Stuff & finish: Split each potato, fluff with a fork, and spoon in buffalo chicken. Top with remaining green onions and optional ranch/blue cheese and extra buffalo sauce.
Pro Tips & Variations
- Tested twice: best texture with 50–55 minutes bake time for 10–12 oz potatoes; skins get crisp but centers stay silky.
- Need it faster? Start potatoes in the microwave and finish in the oven for 10 minutes to crisp the skin.
- Creamier filling: add 1–2 tbsp extra yogurt or a splash of warm chicken stock.
- Spiciness control: mild (1/4 cup sauce), medium (1/3 cup), hot (1/2 cup).
- Add veg: fold in finely chopped cauliflower rice or sautéed bell pepper.
- High-protein swap: use canned chicken (well-drained) or leftover grilled chicken.
Serving Suggestions
- Drizzle with Greek yogurt ranch and sprinkle chopped parsley.
- Round it out with a crunchy side salad or roasted broccoli.
Storage & Reheating
- Refrigerate: Cool, then store stuffed potatoes in an airtight container up to 4 days.
- Freeze: Wrap each stuffed potato tightly and freeze up to 2 months. Thaw overnight.
- Reheat: Oven 350°F (177°C) 15–20 minutes (covered, then uncover to crisp 5 minutes). Microwave 60–90 seconds per potato.
- Food safety: Reheat leftovers to 165°F (74°C) internally.
Troubleshooting
- Potatoes seem dry → Mix 1–2 tbsp warm stock into the filling and fluff potato flesh with 1 tsp butter or oil.
- Filling too hot/spicy → Stir in more yogurt or a little honey to balance.
- Soggy skins → Finish 5–8 minutes uncovered at 400°F (204°C) to re-crisp.
FAQs
Q1: Can I make Buffalo Chicken Stuffed Sweet Potatoes ahead?
A1: Yes—bake potatoes and mix filling up to 3 days ahead. Stuff and reheat before serving.
Q2: What chicken works best?
A2: Rotisserie chicken for convenience; poached or pressure-cooked breasts/thighs also shred well.
Q3: How do I make it dairy-free and still creamy?
A3: Use dairy-free butter and unsweetened coconut or almond yogurt; it stays creamy without tang overload.
Nutrition (per serving)
Calories: ~430; Protein: ~29 g; Carbs: ~49 g; Fat: ~14 g