Buffalo Chicken Stuffed Sweet Potato Recipe By Tasty
BUFFALO CHICKEN-STUFFED SWEET POTATO RECIPE BY TASTY
Here's what you need: sweet potato, boneless, skinless chicken breast, salt, ground black pepper, extra virgin olive oil, buffalo sauce, green onion, plain greek yogurt, green onion, salt, ground black pepper
Provided by Crystal Hatch
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Using a fork, poke holes in the top of the sweet potato. Microwave on high for 10 minutes.
- While the sweet potato is heating, season chicken breast with salt and pepper.
- Heat olive oil in a large pan over medium heat. Add the chicken and cook until browned, about 4 minutes.
- Transfer the chicken to a bowl and shred with a fork. Drizzle with buffalo sauce and toss until well coated.
- In a bowl, add the Greek yogurt, chopped green onion, salt, and black pepper and stir to combine.
- Cut sweet potato open lengthwise and fill with buffalo chicken, then top with crema and garnish with sliced green onions.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 65 grams, Fat 21 grams, Fiber 8 grams, Protein 56 grams, Sugar 27 grams
BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, shredded cheddar cheese, shredded mozzarella cheese, cream cheese, shredded chicken, ranch seasoning, hot sauce, chive
Provided by Danielle Navish
Categories Appetizers
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
- Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
- Remove from oven and allow the potatoes to cool for at least 10 minutes.
- Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
- Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
- Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
- While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
- Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
- Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
- Remove from oven and garnish with your favorite white dressing and chives (optional).
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams
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