Buffalo Chicken Stuffed Sweet Potatoes
These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.
Servings: 4
Ingredients
- 4 sweet potatoes scrubbed
- 1 tablespoon avocado oil
- 1 onion diced
- 2 garlic cloves minced
- 1 scallion thinly sliced
- 2 carrots small diced
- pinch salt
- 1 cup spinach
- 1 rotisserie chicken shredded
- 1/4 cup mayonnaise
- 1/4 cup Frank’s hot sauce
- 1/2 teaspoon ground black pepper
- Cheddar cheese for topping (omit for Whole30)
Instructions
- 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!
Notes
Recipe updated March 2017
Nutrition
Calories: 301kcal | Carbohydrates: 38.3g | Protein: 12.7g | Fat: 11.2g | Saturated Fat: 2.4g | Cholesterol: 34mg | Sodium: 508mg | Fiber: 5.6g | Sugar: 12.9g