Easy Buffalo Chicken Stuffed Sweet Potatoes in 30 Minutes
These buffalo chicken stuffed sweet potatoes are a quick, 30-minute meal that combines spicy buffalo chicken with creamy sweet potatoes and melty cheese. Perfect for busy weeknights or game day, this recipe turns a simple ingredient list into a crowd-pleasing, healthy-ish comfort food.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (8 stuffed potato halves) 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups cooked chicken, shredded (rotisserie chicken recommended)
- ½ cup buffalo sauce (e.g., Frank’s RedHot)
- 4 ounces cream cheese, softened
- 1 cup shredded cheese (sharp cheddar, Mexican blend, or pepper jack)
- 3–4 green onions, sliced
- Ranch or blue cheese dressing (for drizzling, optional)
- 2 tablespoons butter (optional, for brushing skins)
- Salt and black pepper to taste
Instructions
- Wash and dry sweet potatoes. Pierce each potato 6-8 times with a fork. Place on a microwave-safe plate and microwave on high for 5 minutes. Flip and microwave another 4-5 minutes until tender but still firm. Let cool 5 minutes.
- In a medium bowl, combine shredded chicken, softened cream cheese, and buffalo sauce. Mix until creamy and evenly coated.
- Cut each sweet potato in half lengthwise. Scoop out about half the flesh from each half, leaving a ¼-inch border. Add scooped flesh to the chicken mixture and mash together with a fork.
- Place sweet potato boats on a foil-lined baking sheet. Divide filling evenly among the 8 halves, mounding slightly. Sprinkle shredded cheese on top.
- Preheat broiler to high. Broil 2-4 minutes, watching closely, until cheese is melted and bubbly with golden spots.
- Let cool 2-3 minutes. Garnish with sliced green onions and drizzle with ranch or blue cheese dressing if desired. Serve immediately.
Notes
For a dairy-free version, use plant-based cream cheese and shredded cheese. For lower carb, use bell pepper halves instead of sweet potatoes. The filling can be made up to 2 days ahead. To freeze, assemble unbaked stuffed potatoes, wrap individually, and freeze up to 3 months. Thaw overnight in fridge before broiling.
Nutrition
- Serving Size: 1 stuffed sweet pota
- Calories: 335
- Sugar: 8
- Sodium: 800
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: buffalo chicken, stuffed sweet potatoes, quick dinner, 30-minute meal, game day, healthy comfort food, gluten-free