Buffalo Chicken Twice-Cooked Sweet Potatoes

Take your favorite game day dip straight to dinnertime. Here, classic Buffalo chicken is stuffed inside and on top of sweet potatoes, then topped with spicy cheese and a crisp celery salad.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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4 medium sweet potatoes (about 2 pounds 14 ounces)

2 cups shredded rotisserie chicken, skin removed, from 1 breast (about 10 ounces) 

3/4 cup Buffalo-style sauce, such as Frank's RedHot Buffalo Wings Sauce 

4 ounces pepper jack cheese, shredded (about 1 cup) 

1/2 teaspoon garlic powder 

4 ounces cream cheese, cut into cubes, at room temperature 

1 large celery stalk, sliced thin on the bias (about 1/2 cup) 

1/4 cup cilantro leaves 

2 tablespoons ranch dressing 


  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  2. Prick the potatoes all over with a fork. Place on a plate, put in the microwave and cook until a knife can easily be inserted, flipping halfway through, about 14 minutes.  
  3. Meanwhile, toss the chicken with 1/2 cup of the Buffalo sauce, half the pepper jack cheese and the garlic powder in a medium bowl.  
  4. Cut the potatoes in half lengthwise and scoop out the flesh into a medium bowl, taking care to keep the skins intact (if the potato is too hot, use a clean kitchen towel to hold). Place the skins on the prepared baking sheet.  
  5. Mash the potato flesh with the cream cheese, 1/2 cup of the Buffalo chicken and the remaining 1/4 cup Buffalo-style sauce. Stuff the skins with the mashed sweet potatoes, and then top each skin with the remaining Buffalo chicken. Sprinkle with the remaining cheese and bake until the cheese is melted, about 5 minutes.  
  6. Meanwhile, mix the celery with the cilantro leaves in a small bowl. Top each potato with the celery salad and drizzle with the ranch dressing.  
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