Whether for game day or dinner, sweet potatoes are taken to another level with these Twice Baked Buffalo Chicken Sweet Potatoes! Sweet potatoes are filled with buffalo sauce, blue cheese, and chicken in these irresistible twice baked potatoes.
If you love this recipe, you’ll also love this Stuffed Butternut Squash.
If you’ve been around for awhile, you’ll know that I love anything buffalo chicken. I know that it is a game day favorite, but I’ll eat it pretty much any time of year, for any occasion.
I originally published this recipe back in 2013, and my husband and my daughter will still get excited whenever they find out I’m making these. They are a truly a winning chicken dinner!
Ingredients
- Sweet Potatoes: I’m a huge fan of grocery delivery, but this is one instance when I will go pick out my own sweet potatoes. You want to make sure they are all about the same size so that they bake evenly. I like a sweet potato that is a little skinnier and long. Try to keep them around 12 ounces each.
- Cheese: You will need both Monterey Jack cheese and blue cheese. If you aren’t a blue cheese fan, you can leave it out. You will also be using some cream cheese. Make sure it is at room temperature so that it will mix in well.
- Ranch Dressing: You can use homemade ranch dressing or store bought ranch dressing for this recipe.
- Buffalo Sauce: I use Frank’s Red Hot, but you can really use any buffalo sauce that you like.
- Butter: You just need a little bit of butter. I use unsalted butter.
- Chicken: I like to keep cooked, shredded chicken on hand for recipes like this one. You can also use a rotisserie chicken and shred the meat.
How to Make Twice Baked Buffalo Chicken Sweet Potatoes
STEP 1: Clean the potatoes then pierce them with a fork. Roast in the oven until they are fork tender. Let them cool until you can handle them.
STEP 2: Once cool enough, cut the potatoes in half. Use a spoon to scoop the flesh from the potatoes, leaving a boarder intact so that the potato will keep its shape.
STEP 3: Place the flesh in a large bowl and mash it well. Add the Monterey Jack cheese, ranch dressing, blue cheese, buffalo sauce, cream cheese, and butter.
STEP 4: Mix in the shredded chicken.
STEP 5: Take the filling and return it to the hollowed out potatoes. They will be quite full, but you should be able to fit all of the filling back in.
STEP 6: Top with more Monterey Jack cheese and blue cheese, then return the potatoes to the oven to bake until warmed through and until the cheese melts.
Tips and Tricks
- If needed, you can make these ahead of time. Just prep them up until the point when you add the cheese to the top. Instead of baking, cover and refrigerate. Then, when ready to serve, bake them until they are heated through. This will take longer than the 15 minutes, as they will be cold before starting.
- We like to serve these for dinner, but they can easily be served as a side dish, as well. You may need one half or two halves per person, depending on their appetite.
- We like to top them with green onions, but you could also top them with cilantro or parsley.
More Buffalo Chicken Recipes
Buffalo Chicken Pasta
Buffalo Chicken Sandwiches
Buffalo Chicken Salad
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Twice Baked Buffalo Chicken Sweet Potatoes
Ingredients
Potatoes:
- 4 sweet potatoes about 12 oz each
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup prepared ranch dressing
- 2 oz crumbled blue cheese
- 1/4 cup Franks Red Hot
- 2 oz cream cheese cut into pieces and softened
- 1 tablespoon butter melted
- 2 cups cooked, shredded chicken
Topping:
- 3/4 cup Monterey Jack cheese shredded
- 2 oz crumbled blue cheese
- Sliced green onions
Instructions
- Preheat the oven to 400ºF. Clean the potatoes and pierce multiple times with a fork. Place on a baking sheet and bake until the potatoes are fork tender, 45 minutes to 1 hour. (The time will depend on the size and shape of the potatoes, so keep an eye on them.) Let the potatoes cool enough to handle.4 sweet potatoes
- Cut the potatoes in half lengthwise. Remove the flesh from the potatoes, leaving a thin layer around the outside to help the potato keep its shape. Place the potato flesh in a large bowl.
- Mash the potato that you removed from the skins. To the mashed potatoes, add the Monterey Jack cheese, ranch dressing, blue cheese, Frank’s red hot, cream cheese, and butter. Mix this together until fully combined.1/2 cup shredded Monterey Jack cheese, 1/2 cup prepared ranch dressing, 2 oz crumbled blue cheese, 1/4 cup Franks Red Hot, 2 oz cream cheese, 1 tablespoon butter
- Stir in the shredded chicken.2 cups cooked, shredded chicken
- Add the filling back to the potato skins. Top with the Monterey Jack cheese and blue cheese. Return to the oven and bake until the cheese is melted and the potatoes are heated through, about 10-15 minutes.3/4 cup Monterey Jack cheese, 2 oz crumbled blue cheese
- Top with green onions before serving.Sliced green onions
Angela says
These were delicious! And I don’t even like sweet potatoes — avoid them whenever I can, actually. But got some in a produce co-op basket so had to try something…and these were awesome! The whole family liked them. I didn’t have blue cheese, so used half ranch, half chunky blue cheese dressing. Turned out fantastic. Thanks for the recipe! We’ll be doing these again!
Deborah says
I’m so glad you loved them – especially since you aren’t a sweet potato lover!!
Chung-Ah | Damn Delicious says
I love the buffalo twist in this!