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High-Protein Buffalo Chicken Stuffed Sweet Potatoes - Spicy, Satisfying, and Simple

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes (about 8–10 ounces each), scrubbed
  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1/3 to 1/2 cup buffalo hot sauce (adjust to taste)
  • 2 tablespoons unsalted butter or olive oil
  • 2 tablespoons plain Greek yogurt or ranch dressing (for creaminess)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1/2 cup shredded sharp cheddar or Monterey Jack (optional)
  • 1/4 cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro or parsley
  • Optional toppings: extra buffalo sauce, light ranch or blue cheese dressing, diced celery, pickled jalapeños

Method
 

  1. Heat the oven: Preheat to 400°F (205°C). Line a baking sheet with foil or parchment for easy cleanup.
  2. Bake the sweet potatoes: Pierce each sweet potato a few times with a fork. Rub lightly with oil and a pinch of salt. Bake 45–60 minutes, until very tender when squeezed with tongs. Tip: For faster cooking, microwave 5–8 minutes first, then finish in the oven for 20 minutes to crisp the skins.
  3. Make the buffalo chicken: While the potatoes bake, warm a skillet over low heat. Add butter (or olive oil), buffalo sauce, garlic powder, and onion powder. Stir until smooth. Fold in shredded chicken and simmer 3–5 minutes until heated through. Season with salt and pepper. Stir in Greek yogurt or ranch to make it creamy and help it cling to the chicken.
  4. Taste and adjust: Add more buffalo sauce for heat, or a splash of water if the mixture is too thick. If you want extra richness, mix in a small handful of shredded cheese until melted.
  5. Split the potatoes: When the sweet potatoes are done, let them cool a minute. Slice lengthwise down the middle and fluff the insides with a fork to create space for the filling.
  6. Fill and top: Spoon buffalo chicken into each sweet potato. Sprinkle with cheddar or blue cheese if using. Return to the oven for 5 minutes to melt the cheese.
  7. Finish with freshness: Top with green onions, cilantro or parsley, diced celery, and a drizzle of extra buffalo sauce or light ranch. Serve hot.