Twice Baked Buffalo Chicken Sweet Potatoes
Game day food! Sweet potatoes are taken to another level in these Twice Baked Buffalo Chicken Sweet Potatoes – sweet potatoes filled with buffalo sauce, blue cheese and the works!
Servings 4 servings as a main dish, 8 servings as a side dish
Calories
Ingredients
- 4 sweet potatoes 9-10 oz each
- 1 1/4 cups Monterey Jack cheese divided
- 1/2 cup ranch dressing
- 4 oz blue cheese divided
- 1/4 cup Franks Red Hot
- 2 oz cream cheese cut into pieces
- 1 tablespoon butter melted
- 2 cups cooked shredded chicken
- Sliced green onions
Instructions
- Preheat oven to 400°F. Clean and pierce the potatoes with a fork several times. Bake until soft, about 45 minutes. Let stand until cool enough to handle.
- Cut the potatoes in half lengthwise and remove the flesh to a bowl, leaving a thin layer around the outside of the potato to keep the shape. Mash the sweet potato flesh. Add in 1/2 cup of the Monterey Jack cheese, the ranch dressing, 2 oz of the blue cheese, the Frank’s red hot, cream cheese and butter. Mix to combine. Stir in the shredded chicken.
- Add the filling back into the potato skins. Top with the remaining Monterey Jack and blue cheese. Return to the oven until heated through and the cheese is melted, 10-15 minutes. Serve topped with sliced green onions.