Buffalo Chicken Stuffed Sweet Potatoes

• Meat

  • 2 cups Chicken, cooked
  • 1/3 cup Frank's red hot sauce

• Produce

  • 1/4 cup Green onion
  • 1 Green onion/scallions
  • 2 Jalapeno
  • 1 Red onion
  • 4 Sweet potatoes, medium

• Condiments

  • 1 Hot sauce
  • 1 Ranch or blue cheese dressing

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 Blue cheese
  • 2 tbsp Butter
  • 1 cup Cheddar + mozzarella cheese, grated
  • 1 Cheddar cheese
  • 1/3 cup Greek yogurt
  • 1 Greek yogurt or sour cream

• Deli

  • 1 Cabbage or slaw

• Other

  • choose your favorites and add any combo you'd like!

Found on peasandcrayons.com

Description

Ingredients

• 4 medium sweet potatoes
• 2 cups of cooked shredded chicken (see below)
• 1 cup grated cheddar + mozzarella cheese (or your favorite blend)
• 1/3 cup Frank’s Red Hot sauce
• 2 TBSP melted butter
• 1/3 cup Greek yogurt
• 1 jalapeño, diced (seeds, stem, + veins removed)
• 1/4 cup chopped green onion, divided
• salt and pepper, to taste
• ranch or blue cheese dressing for drizzling
• shredded cabbage or slaw
• chopped green onion/scallions
• chopped or thinly sliced red onion
• Greek yogurt or sour cream
• crumbled blue cheese
• shredded cheddar cheese
• extra hot sauce
• sliced jalapeño
• choose your favorites and add any combo youd like!

Directions

• 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 cook up your chicken via your preferred method, snag a rotisserie, or dive into your fridge for last nights leftover chicken and get ready to make some magic!
• Once your potatoes are done baking, allow to cool slightly and slice vertically.
• While they cool add cheese, hot sauce, greek yogurt, melted butter, diced jalapeño, and green onion to your chicken and mix well. Season with salt and pepper to taste.
• Top each potato with a healthy scoop of buffalo chicken filling.
• If the filling has cooled by the time youre adding it to your spud, heat your stuffed spuds (oven or microwave) until hot and melty.
• Add all your favorite toppings from the list above and enjoy!
• In case of leftovers (hooray!) store em in the fridge for up to 4 days and heat and eat for speedy meals -- or try your leftovers with the tasty quesadilla recipe in the post below!