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Crispy Buffalo Chicken Stuffed Sweet Potato Skins

Crispy Buffalo Chicken Stuffed Sweet Potato Skins - featured image
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These crispy sweet potato skins are loaded with a creamy, spicy buffalo chicken filling and topped with melted cheese. Perfect for game day or a satisfying weeknight dinner, they come together in about 45 minutes.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 2 cups cooked shredded chicken (about 2 small or 1 large breast)
  • 1/2 cup buffalo hot sauce (e.g., Frank’s RedHot)
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 green onions, sliced
  • Celery sticks and ranch or blue cheese dressing for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Scrub the sweet potatoes clean and pat dry. Poke each potato 6-8 times with a fork. Place on the prepared baking sheet and roast for 30-35 minutes, until tender when pierced with a fork.
  3. While the potatoes roast, make the filling: In a large bowl, combine shredded chicken, buffalo hot sauce, softened cream cheese, garlic powder, and onion powder. Mix until well combined. Season with salt and pepper to taste. Set aside.
  4. Let the potatoes cool slightly (about 5 minutes). Carefully cut each sweet potato in half lengthwise.
  5. Using a small spoon or melon baller, scoop out most of the sweet potato flesh, leaving about a 1/4-inch border against the skin. Reserve the flesh for another use.
  6. Brush the inside and outside of each potato skin with melted butter. Place them cut-side up on the baking sheet. Return to the oven and roast for 10 minutes to crisp the skins.
  7. Remove the baking sheet from the oven. Spoon the buffalo chicken mixture evenly into each potato skin, mounding slightly.
  8. Sprinkle shredded cheddar cheese over the filled skins. If using, crumble blue cheese on top.
  9. Switch the oven to broil (high heat). Broil for 2-3 minutes, until the cheese is melted and bubbly and starting to brown. Watch carefully to avoid burning.
  10. Remove from the oven and sprinkle sliced green onions over the top. Serve immediately with celery sticks and ranch or blue cheese dressing.

Notes

For extra crispy skins, don’t skip the butter brushing step. Let cream cheese soften before mixing. Adjust hot sauce to taste. Watch the broiler closely to prevent burning.

Nutrition

Keywords: buffalo chicken, sweet potato skins, game day, appetizer, stuffed potatoes, crispy, easy

Find it online: https://elaraeats.com/crispy-buffalo-chicken-stuffed-sweet-potato-skins-easy-and-perfect/