Twice Baked Buffalo Chicken Sweet Potatoes
Twice Baked Buffalo Chicken Sweet Potatoes are a healthy and delicious dinner recipe loaded with vegetables, perfect for freezer meal prep!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 2 large sweet potatoes
- 1/3 c. non-fat plain Greek yogurt
- 1/4 c. bleu cheese crumbles
- 1/3 c. carrots finely diced
- 1/4 c. celery finely diced
- 1/3 c. yellow onion finely diced
- 1 c. chicken cooked and cubed
- 1/4 c. buffalo wing sauce
- 1/3 c. reduced fat Mexican blend shredded cheese
Poke sweet potatoes in a few spots with a small knife. Bake at 400 for 45 minutes or until soft. Remove the potatoes from the oven and allow to cool until you can handle them.
Meanwhile in a skillet over medium heat, saute the carrots, celery and onions for 8-10 minutes. Add the chicken to the pan and toss with buffalo sauce so everything is well coated. Set aside.
Slice the potatoes in half lengthwise and scoop out the flesh, leaving 1/4" remaining around the edges so they hold their shape. In a food processor blend the sweet potato flesh, Greek yogurt and bleu cheese until smooth.
Fill the potato skins with whipped bleu cheese mixture and using the back of a spoon, create a small divot in the center. Evenly divide the chicken and vegetable mixture among the four halves, filling the divots. Top the halves with a tablespoon of shredded cheese and return to oven. Bake for 10-15 minutes or until the cheese is melted and potatoes are warmed through. Serve immediately.