Description
Low Carb Buffalo Chicken Stuffed Sweet Potatoes offer a healthy twist on classic comfort food, combining the spiciness of buffalo chicken with the natural sweetness of roasted sweet potatoes for a satisfying meal.
Ingredients
Scale
4 medium Sweet Potatoes
2 tablespoons Olive Oil
1 teaspoon Salt
½ teaspoon Black Pepper
2 cups Cooked Shredded Chicken Breast
½ cup Low-Carb Buffalo Sauce
4 ounces Cream Cheese
¼ cup Low-Carb Ranch Dressing or Blue Cheese Dressing
1 cup Shredded Sharp Cheddar Cheese, divided
¼ cup Chopped Green Onions or Chives
Instructions
- Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly. Using a fork, pierce each sweet potato several times. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 45-60 minutes until tender
- While the sweet potatoes roast, cook the chicken by boiling or baking it, then shred it into fine pieces
- In a large bowl, mix the shredded chicken with the buffalo sauce, softened cream cheese, ¼ cup of ranch or blue cheese dressing, and half of the cheddar cheese until creamy
- Slice each roasted sweet potato lengthwise and scoop out half of the flesh to mix with the buffalo chicken filling, then refill the potato skins with the mixture
- Top each potato with the remaining cheddar cheese and bake for an additional 10-15 minutes until the cheese is melted and bubbly
- Garnish with chopped green onions or chives and drizzle with extra dressing before serving
Notes
This recipe can be easily meal prepped by roasting the sweet potatoes and shredding the chicken ahead of time.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 753 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg