Buffalo Chicken Stuffed Sweet Potatoes
My lovely and amazing chef wife Leslie made these for dinner last Wednesday! THEY WERE AMAZING AND PRETTY HEALTHY TOO! ENJOY!!
Serves 4 (Unless one of the 4 is Coach Cyril in which case it only serves two. They were so delicious I ate 3.5 in one sitting and Leslie ate 0.5!)
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
I freaking LOVE Blue cheese so that was definitely NOT OPTIONAL and made them even more amazing!
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.