lunch · american
Buffalo Chicken Stuffed Sweet Potatoes
Buffalo chicken dip, piled into jammy sweet potatoes. 49g protein.
Everything you love about buffalo chicken dip, piled into a sweet potato baked until the edges caramelize and the inside goes soft and jammy. The filling is shredded chicken folded into a creamy mix of Greek yogurt, a little light cream cheese and plenty of buffalo sauce, then broiled under a lid of sharp cheddar. The sweet potato's sweetness is exactly what all that heat and tang needs.
10.4 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Sweet potatoes
- 4 medium sweet potatoes, scrubbed and dried4 medium sweet potatoes, scrubbed and dried
Buffalo chicken
- 1½ lb boneless skinless chicken breasts680 g boneless skinless chicken breasts
- ½ tsp garlic powder½ tsp garlic powder
- ½ tsp smoked paprika½ tsp smoked paprika
- ¼ tsp kosher salt¼ tsp kosher salt
- ½ cup nonfat plain Greek yogurt115 g nonfat plain Greek yogurt
- 2 oz light cream cheese, softened57 g light cream cheese, softened
- ⅓ cup buffalo wing sauce78 ml buffalo wing sauce
- ½ tsp onion powder½ tsp onion powder
Toppings
- ½ cup shredded reduced-fat sharp cheddar57 g shredded reduced-fat sharp cheddar
- 2 stalks celery, finely diced2 stalks celery, finely diced
- 2 green onions, thinly sliced2 green onions, thinly sliced
- 2 tbsp buffalo wing sauce, for drizzling30 ml buffalo wing sauce, for drizzling
Method
- Heat the oven to 400°F (200°C) and line the sheet pan with foil. Prick each sweet potato a few times with a fork and bake 45 to 55 minutes,…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: The filling keeps 4 days and the baked potatoes 5 days in the fridge. Reheat stuffed potatoes covered in the microwave for 2 to 3 minutes, or at 375°F (190°C) for 15 minutes; add the celery and green onions after reheating.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
