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Close-up of a baked buffalo chicken stuffed sweet potatoes with buffalo chicken, topped with blue cheese crumbles, red onion, and chopped green onions.

buffalo chicken stuffed sweet potatoes

These Buffalo Chicken Stuffed Sweet Potatoes combine the best of both worlds — spicy, creamy buffalo chicken and naturally sweet roasted potatoes. They’re high in protein, full of flavor, easy to meal prep, and reheat beautifully for quick lunches or weeknight dinners. You’ll love how satisfying and customizable they are — add bacon, ranch, or avocado to make them your own!
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 stuffed sweet potatoes
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Healthy
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet potatoes - Washed and scrubbed
  • 1 tablespoon Olive oil - Rub on skins
  • ½ teaspoon Salt -
  • ¼ teaspoon Black pepper -
For the Buffalo Chicken Filling
  • 2 cups Cooked shredded chicken - R otisserie or leftover chicken
  • ¼ cup Hot sauce - Frank’s RedHot or preferred brand
  • 2 oz Cream cheese Softened - or Greek yogurt for lighter version
  • 1 teaspoon Garlic powder -
  • 1 teaspoon Ranch seasoning - Or 1 tablespoon ranch dressing
  • Optional Salt to taste - Adjust based on sauce
Toppings
  • ½ cup Shredded cheddar or mozzarella - Sprinkle while warm
  • 2 Green onions - Thinly sliced
  • 2 tablespoon Ranch or blue cheese dressing - For drizzling
  • ¼ cup Diced celery - Optional crunch
  • Optional Crumbled bacon - avocado slices, cilantro For extra flavor

Equipment

  • 1 Large Baking Sheet (For roasting the sweet potatoes )
  • 1 Mixing bowl (To mix buffalo chicken)
  • 1 Fork (For fluffing potato centers )
  • 1 Sharp Knife (To slice potatoes open )
  • 1 Pastry Brush (Optional, for oiling potatoes

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
  2. Scrub sweet potatoes, poke holes with a fork, rub with olive oil, salt, and pepper.
  3. Roast for 45–50 minutes, until tender when pierced with a fork.
  4. Let cool for about 10 minutes before handling.

Nutrition

Serving: 325gCalories: 385kcalCarbohydrates: 28gProtein: 29gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 940mgPotassium: 680mgFiber: 5gSugar: 9gVitamin A: 18.5IUVitamin C: 16mgCalcium: 110mgIron: 1.9mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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