BUFFALO CHICKEN TWICE-COOKED SWEET POTATOES
Take your favorite game day dip straight to dinnertime. Here, classic Buffalo chicken is stuffed inside and on top of sweet potatoes, then topped with spicy cheese and a crisp celery salad.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Prick the potatoes all over with a fork. Place on a plate, put in the microwave and cook until a knife can easily be inserted, flipping halfway through, about 14 minutes.
- Meanwhile, toss the chicken with 1/2 cup of the Buffalo sauce, half the pepper jack cheese and the garlic powder in a medium bowl.
- Cut the potatoes in half lengthwise and scoop out the flesh into a medium bowl, taking care to keep the skins intact (if the potato is too hot, use a clean kitchen towel to hold). Place the skins on the prepared baking sheet.
- Mash the potato flesh with the cream cheese, 1/2 cup of the Buffalo chicken and the remaining 1/4 cup Buffalo-style sauce. Stuff the skins with the mashed sweet potatoes, and then top each skin with the remaining Buffalo chicken. Sprinkle with the remaining cheese and bake until the cheese is melted, about 5 minutes.
- Meanwhile, mix the celery with the cilantro leaves in a small bowl. Top each potato with the celery salad and drizzle with the ranch dressing.
BAKED BUFFALO CHICKEN POTATO BOWL FOR TWO
Quick and easy Buffalo chicken served on top of a baked potato, corn, and topped with cheese in a bowl.
Provided by mattie_n_bryan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Prick each potato several times with a fork. Microwave potatoes for 5 minutes, turn, and continue to cook in the microwave until tender, about 5 minutes more.
- Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool 10 minutes; cut into strips.
- Place grilled chicken strips into a zip-top bag. Pour Buffalo sauce over chicken; seal bag and shake until evenly coated.
- Cut open potatoes and place in a large, microwave-safe bowl. Place grilled chicken on top of potatoes.
- Pour corn into a microwave-safe bowl; add butter and garlic powder and stir to combine. Microwave corn mixture until warm, about 5 minutes.
- Pour corn on top of chicken and top with Cheddar cheese. Microwave once more until cheese is melted, about 1 minute.
Nutrition Facts : Calories 742.4 calories, Carbohydrate 93.5 g, Cholesterol 122 mg, Fat 27.2 g, Fiber 9.6 g, Protein 40.2 g, SaturatedFat 14 g, Sodium 2545.9 mg, Sugar 10.2 g
BUFFALO CHICKEN TWICE-BAKED POTATOES
This is a recipe I thought of on a cold Saturday night! I wanted baked potatoes and had a craving for Buffalo chicken too. I just combined the two. These are great! My whole family loves them! We really enjoy these reheated the next day too! Great for a game day party or any cold day! Serve topped with sour cream and extra Buffalo sauce.
Provided by Karencuts
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place potatoes on a baking sheet.
- Bake in the preheated oven until tender when pierced with a fork, checking for doneness after 1 hour and then every 15 minutes, 1 1/2 to 2 hours total.
- Heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
- Cut potatoes in half horizontally. Scoop out potato flesh into a large bowl. Add butter; mix until melted and well-combined. Season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and buffalo sauce; mix well to combine. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.
- Bake in the preheated oven until filling is hot and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 575 calories, Carbohydrate 40.4 g, Cholesterol 117.1 mg, Fat 33.4 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1706.5 mg, Sugar 1.7 g
BUFFALO CHICKEN TWICE-BAKED POTATOES
Putting this here for safekeeping--this is from Southern Living. I think it would also be yummy with barbecue sauce. Cooking time includes time to bake potatoes.
Provided by smellyvegetarian
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet.
- Bake at 425° for 1 hour or until potatoes are tender.
- Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce.
- Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted.
- Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder.
- Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.
Nutrition Facts : Calories 193.1, Fat 7.1, SaturatedFat 2.6, Cholesterol 42.3, Sodium 301.4, Carbohydrate 17.6, Fiber 1.3, Sugar 2.5, Protein 14.3
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BUFFALO CHICKEN TWICE BAKED SWEET POTATOES - FED & FIT
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- Preheat oven to 400 degrees Fahrenheit. Rinse sweet potatoes and poke with a fork. Place in oven on a parchment lined baking sheet and bake for 45 minutes to 1 hour until soft.
- While the sweet potato bake, heat a medium sauté pan over medium heat. Add coconut oil and let it get hot, about 30 seconds. Add celery and onion and cook for 10 minutes, stirring occasionally. Add carrots and cook for another 5 minutes. Pour into a medium sized bowl and set aside.
- When sweet potatoes are cooked, cut them in half lengthwise and scoop out most of the inside flesh, except leaving a thin layer so they can maintain their shape. Add the insides into the bowl with the celery mixture.
- In the bowl, add shredded chicken, 1/4 cup mayo, 1/4 hot sauce, and spices. Mash and stir until well combined. Season with salt and pepper to taste. Scoop mixture back into shells evenly distributing. Mix the remaining 1 tablespoon mayo and 1 tablespoon hot sauce into a small bowl. Evenly distribute over chicken mixture on sweet potatoes.
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Reviews 19Total Time 1 hr 15 minsServings 4
- Preheat oven to 400°F. Clean and pierce the potatoes with a fork several times. Bake until soft, about 45 minutes. Let stand until cool enough to handle.
- Cut the potatoes in half lengthwise and remove the flesh to a bowl, leaving a thin layer around the outside of the potato to keep the shape. Mash the sweet potato flesh. Add in 1/2 cup of the Monterey Jack cheese, the ranch dressing, 2 oz of the blue cheese, the Frank’s red hot, cream cheese and butter. Mix to combine. Stir in the shredded chicken.
- Add the filling back into the potato skins. Top with the remaining Monterey Jack and blue cheese. Return to the oven until heated through and the cheese is melted, 10-15 minutes. Serve topped with sliced green onions.
BUFFALO CHICKEN TWICE BAKED SWEET POTATOES - TJ'S TASTE
From tjstaste.com
5/5 (8)Total Time 50 minsCategory Main CourseCalories 223 per serving
- Wash the sweet potato then, using a sharp paring knife, poke four or five holes in it. Place the potato on a parchment paper or silicone lined sheet pan or baking dish and pop in the oven for 40 minutes to an hour. The sweet potato is done when you can easily poke into it with a fork.
- Meanwhile, mix the cooked and shredded chicken, hot sauce, garlic powder, onion powder, Worcestershire sauce, and liquid aminos or tamari together in a small bowl; set aside.
- Once the sweet potato is done, cut it in half then CAREFULLY (it will obviously be very hot) scoop out most of the meat from each half and place it in a clean bowl. Leave about ⅛ inch worth of meat in to prevent the skin from breaking.
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- 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.
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