Buffalo Chicken and Blue Cheese Stuffed Sweet Potatoes
A comforting, hitting-all-the-right-notes dish that brings together creamy blue cheese, spicy buffalo chicken, and the natural sweetness of baked sweet potatoes. This recipe makes a satisfying weeknight meal with a punch of flavor and a friendly, approachable vibe.
Ingredients
- 4 medium sweet potatoes
- 2 cups shredded chicken, cooked (or use rotisserie chicken)
- 1/2 cup Buffalo hot sauce (like Frank's RedHot)
- 1/3 cup butter, melted
- 1/2 cup crumbled blue cheese or blue cheese crumbles
Instructions
- Preheat your oven to 400°F (205°C). Pierce each sweet potato a few times with a fork and rub with a light coat of oil and a pinch of salt. Place on a baking sheet and bake for 45–55 minutes, or until tender when pierced with a knife.
- While the potatoes are baking, in a small bowl whisk together the melted butter and buffalo sauce until smooth. Set aside.
- In a separate bowl, mix shredded chicken with enough buffalo sauce to lightly coat (you can be generous if you love the kick). Add a few cranks of freshly ground pepper and, if you like, a tiny pinch of salt.
- Once the potatoes are done and still warm, carefully slice each potato lengthwise down the center, being careful not to cut all the way through. Gently push the sides to open a pocket for filling.
- Spoon the buffalo chicken into the potato boats, dividing evenly. Drizzle a little more buffalo sauce over the top if you want extra heat.
- Crumble blue cheese over each stuffed potato. If you prefer a lighter touch, reserve some cheese to sprinkle on after baking.
- Return the stuffed potatoes to the oven for 5–7 minutes, just long enough for the cheese to melt and the flavors to mingle.
- Remove from the oven, let rest for a minute or two, then serve warm. A bright green parsley sprinkle or a dab of sour cream on the side can be nice, but not necessary.