Buffalo Chicken Stuffed Sweet Potato Recipe By Tasty

BUFFALO CHICKEN STUFFED SWEET POTATOES

Steps:

• In a bowl, stir together the hot sauce and melted butter (or avocado oil) until well-combined. Transfer the chicken to a sealable container or a zip lock bag along with the sauce. Seal and marinate until ready to use (you can marinate the chicken ahead of time for up to 48 hours if you'd like). Note that the butter will coagulate if if it is chilled in the refrigerator. No big deal! I simply marinate the chicken at room temperature in a sealed zip lock bag while the sweet potato is baking.
• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes well and poke several times with a fork. Wrap in foil, place on a baking sheet and roast until very soft, about 60 to 90 minutes.
• 25 minutes before the sweet potatoes have finished roasting, transfer the chicken to a casserole dish (including the Frank's Red Hot sauce).
• Bake the chicken for 20 to 25 minutes, or until it is cooked through and reads 165 degrees F when tested with a thermometer.
• Transfer the chicken to a cutting board once it's cool enough to handle and use two forks to shred the meat.
• Slice open the sweet potatoes and stuff them with chicken. If desired, drizzle more sauce over the chicken for added buffalo flavor! Sprinkle with feta (or blue) cheese and green onion. Serve and enjoy!

BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
• Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
• Remove from oven and allow the potatoes to cool for at least 10 minutes.
• Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
• Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
• Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
• While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
• Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
• Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
• Remove from oven and garnish with your favorite white dressing and chives (optional).
• Enjoy!

BUFFALO CHICKEN STUFFED SWEET POTATO

Steps:

• Preheat oven to 400°F and line a baking sheet with aluminum foil. Spray foil with nonstick spray.
• Give potatoes a good scrub and then dry them completely with a paper towel. Pierce potatoes a with a fork about 6-8 times.
• Lay potatoes on foil-lined baking sheet, then brush all over with olive oil. Sprinkle with coarse salt.
• Bake in preheated oven for 1 hour, or until sweet potatoes are soft. Once cooled slightly cut in half.
• Combine the chicken and buffalo sauce in a small bowl. Warm up in the microwave or on the stove. Then place 1/2 cup chicken on top of each potato. Then add cilantro and drizzle with dressing.
• Salt and pepper to taste. Serve while warm.

BUFFALO CHICKEN-STUFFED SWEET POTATO RECIPE BY TASTY

Steps:

• Using a fork, poke holes in the top of the sweet potato. Microwave on high for 10 minutes.
• While the sweet potato is heating, season chicken breast with salt and pepper.
• Heat olive oil in a large pan over medium heat. Add the chicken and cook until browned, about 4 minutes.
• Transfer the chicken to a bowl and shred with a fork. Drizzle with buffalo sauce and toss until well coated.
• In a bowl, add the Greek yogurt, chopped green onion, salt, and black pepper and stir to combine.
• Cut sweet potato open lengthwise and fill with buffalo chicken, then top with crema and garnish with sliced green onions.
• Enjoy!

BUFFALO CHICKEN STUFFED SWEET POTATOES

Steps:

• Start by cooking your sweet potatoes and chicken. (See notes for cooking instructions)
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 7 minutes.
• Add the cooked, shredded chicken, hot sauce, and blue cheese and stir to combine. Cook until the chicken is heated through, about 2-3 minutes.
• Slit one of the cooked sweet potatoes length wise and split it open. Spoon 1/4 of the chicken mixture on top of the sweet potato. Repeat with remaining sweet potatoes. Top with extra hot sauce and bleu cheese, if desired.

INSTANT POT BUFFALO CHICKEN STUFFED SWEET POTATOES (WHOLE30)

Steps:

• Wash the sweet potatoes and poke each one with a fork a few times. This allows steam to release so the potatoes don't explode while cooking.
• Add the chicken, hot sauce, ghee, broth, coconut aminos and seasonings to the Instant Pot.
• Place the trivet on top of the chicken. Set your potatoes on top of the rack. Cover and set to High Pressure for 15 minutes.
• While the chicken and potatoes cook, chop the celery stalks and mince the parsley.
• Manually release the pressure in the Instant Pot (carefully!) by turning the steam release valve. Remove the potatoes and the chicken and set them aside.
• Set the Instant Pot to saute mode, and whisk in the arrowroot powder. Bring to a simmer, stirring often, until thickened slightly.
• Shred the chicken using two forks or a hand mixer. Return it to the simmering pot of buffalo sauce.
• Serve the chicken inside the potatoes, add more hot sauce if you'd like, then drizzle with ranch and top with some sliced celery and parsley. Season with salt and pepper and enjoy!

BUFFALO CHICKPEA STUFFED SWEET POTATOES

Steps:

• Bake or microwave the sweet potatoes until tender. To microwave, pierce the potatoes with a knife and microwave for 10-12 minutes until softened or according to your microwave's settings
• Melt the butter in a pan over medium-high heat. Add the chickpeas, buffalo sauce, and garlic powder, and paprika. Cook for 8-10 minutes until they begin to caramelize.
• Stuff the chickpeas into the sweet potatoes. Top with a drizzle of healthy ranch dressing and green onions.

HEALTHY CREAMY BUFFALO CHICKEN STUFFED SWEET POTATOES WITH RANCH DRESSING (WHOLE30, PALEO)

Steps:

• Preheat oven to 400º F. Wash sweet potatoes and prick all over with the tines of a fork. Place on oven rack. Season chicken breasts generously on both sides with salt. Place in a baking dish and place in oven.
• After 20-25 minutes, or when thermometer inserted in the thickest part of chicken breasts reaches 161º F, remove chicken from oven. Continue to bake sweet potatoes another 20-30 minutes or until soft.
• While sweet potatoes bake, let chicken cool slightly. Shred chicken, either by hand with two forks or with a stand or hand mixer. In a small bowl, stir together all sauce ingredients until smooth. Pour over chicken and add white and light green parts of sliced green onions. Stir until well combined.
• When sweet potatoes are soft, remove from oven and slice down the middle carefully. Push ends in, using a towel or potholder to protect your hands, to open the sweet potato a little. Stuff with buffalo chicken mixture and top with more ranch dressing and garnish with dark green parts of sliced green onions. Sprinkle with blue cheese crumbles if desired (and not on Whole30 or dairy free) and serve with celery sticks (optional).

BUFFALO CHICKEN STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 425°F.
• Wash skin of sweet potatoes and pat dry with paper towel. Using a fork, pierce each sweet potato a few times all around and drizzle with a bit of olive oil. Individually wrap each sweet potato in foil.
• Generously season chicken breasts with salt and pepper, then place on a small baking tray/dish.
• Roast sweet potatoes for 1 hour. Roast chicken for 30 minutes or until chicken is cooked through.
• Shred chicken breasts with two forks and place into a small bowl with buffalo sauce and toss together to combine, then set aside.
• Once sweet potatoes are done, let cool for 10-15 minutes. Use a knife to cut a slit into potatoes and stuff with shredded buffalo chicken and blue cheese crumbles. Taste, and add more salt/pepper and garnish with scallions, if desired. Enjoy!

SHREDDED BUFFALO CHICKEN SWEET POTATOES

Steps:

• Cut the sweet potatoes in half and roast at 400 for 45 minutes until tender.
• While those cook, boil 3 chicken breasts for 25 minutes and shred.
• In a mixing bowl combine the shredded chicken with the buffalo sauce and a pinch of salt and pepper.
• Remove the roasted sweet potatoes and smash with a fork.
• Top with shredded buffalo chicken mixture and top with a drizzle of blue cheese and cilantro.
• Enjoy!

BUFFALO CHICKPEA SWEET POTATOES

Steps:

• Pre-heat oven to 400 degrees F.
• Pierce your potatoes a few times with a fork and place on a foil lined baking sheet. For extra crispy skins, rub with olive oil and sprinkle with sea salt.
• Bake 45-60 minutes until tender.
• While your potatoes bake, drain the chickpeas in a colander or sieve and rinse well.
• Pat the chickpeas dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your end result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.
• Toss with oil and salt until all your little garbanzos are coated, then arrange in an even layer on a baking sheet.
• Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. I add them to the oven with my sweet potatoes after they've been in the oven for 20-25 minutes usually.
• Once your potatoes, allow to cool slightly and slice vertically.
• Snag your chickpeas from the oven and, while still hot, add them to a bowl with your paprika (I used regular, not smoked, for this one) and if you'd like some extra heat, you can add a little cayenne pepper to the mix too. I always do! Toss/mix to coat.
• Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated.
• Taste and adjust as needed. This is the part where I start eating the entire thing of buffalo chickpeas with a spoon. My bad!
• Divide your saucy chickpeas every between the 4 sweet potatoes and top with diced jalapeños, green onion, and all your favorite toppings from the list above! I went with chopped cabbage, ranch, and extra hot sauce - YUM!

BUFFALO CHICKEN STUFFED SWEET POTATOES

Steps:

• Pre-heat oven to 400 degrees °F.
• Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until easily pierced with a fork.
• Meanwhile heat a pan over medium heat. When hot add oil, onions, carrots, garlic, and scallions and a pinch of salt and cook until the vegetables are soft, about 8 minutes. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
• To the bowl add shredded chicken, mayonnaise, hot sauce, and pepper and mix well. Taste and adjust seasoning as desired.
• Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out the flesh and reserve for another use. Leave about 1/4″ - 1/2″ of skin so they don't become too fragile and difficult to handle. Set oven to a high broil.
• Set the empty potatoes on a rimmed baking sheet and fill with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!

SLOW COOKER BUFFALO CHICKEN

Steps:

• Place chicken in a slow cooker set on low.
• In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder, and optional cayenne. Stir together and heat until ghee is melted.
• Pour the sauce into the slow cooker.
• Cook for 4-6 hours on low or until chicken is tender.
• Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
• Turn slow cooker to warm (or remain on low) until ready to serve.
• Serve chicken in baked sweet potatoes and drizzle with buffalo sauce and ranch, if desired.