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Crispy Buffalo Chicken Stuffed Sweet Potato Skins

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Crispy sweet potato skins loaded with spicy buffalo chicken, creamy cheese, and all the classic wing flavors. This easy 30-minute recipe is perfect for game day or a quick weeknight dinner.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 2 cups cooked chicken, shredded
  • ½ cup buffalo sauce (e.g., Frank’s RedHot)
  • ¼ cup cream cheese, softened
  • ¼ cup plain Greek yogurt
  • ½ cup shredded cheddar cheese
  • ¼ cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced
  • ½ cup shredded mozzarella cheese
  • Extra green onions for garnish
  • Drizzle of ranch or blue cheese dressing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Wash and dry the sweet potatoes. Pierce each one a few times with a fork. Place on the baking sheet and bake for 25-30 minutes, until just tender when pierced with a fork.
  3. Let the potatoes cool for 5 minutes. Cut each one in half lengthwise. Using a small spoon, scoop out most of the flesh, leaving about ¼ inch (½ cm) attached to the skin. Save the scooped-out flesh for the filling.
  4. Brush the potato skins with olive oil on both the inside and outside. Season with salt, pepper, garlic powder, and smoked paprika. Place back on the baking sheet, cut side up, and bake for 10 minutes.
  5. While the skins are baking, make the filling. In a large bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, Greek yogurt, shredded cheddar, blue cheese (if using), and green onions. Add the scooped-out sweet potato flesh and mash everything together until well combined. Taste and adjust seasoning.
  6. Remove the potato skins from the oven. Spoon the filling evenly into each skin, mounding it slightly. Top each one with shredded mozzarella cheese.
  7. Return to the oven and bake for 10-12 minutes, until the filling is heated through and the cheese is melted and bubbly. For extra crispy tops, switch to broil for the last 1-2 minutes, watching closely.
  8. Let them rest for 2-3 minutes before serving.

Notes

For extra crispy skins, double-bake them. Use room temperature cream cheese for a smooth filling. Shred chicken while warm for better absorption of buffalo sauce. Watch the broiler closely to avoid burning.

Nutrition

Keywords: buffalo chicken, sweet potato skins, stuffed sweet potatoes, game day recipe, 30-minute meal, spicy, crispy, gluten-free

Find it online: https://ariaappetite.com/crispy-buffalo-chicken-stuffed-sweet-potato-skins-easy-30-min-recipe/