Wednesday, April 30, 2014

Buffalo Chicken Stuffed Sweet Potato

Buffalo Chicken Stuffed Sweet Potato

So this was pretty amazing, and so easy! 

Ingredients (serves 4)
  • 2 boneless, skinless chicken breasts
  • 2 sweet potatoes
  • ½ cup Frank's Red Hot or Buffalo (or homemade hot sauce)
  • 2 pieces of bacon 
  • Sprinkle of blue cheese (optional)
  1. Preheat your oven to 400 F. Line a baking sheet with parchment paper.
  2. Wash and slice your sweet potatoes in half.  Bake face down until soft, about 40 to 60 minutes depending on the size of your potatoes.
  3. At the same time, bake your chicken breasts until cooked all the way through and juices run clear.
  4. When both the chicken and the potatoes are done cooking, scoop the inside of the sweet potatoes out into a medium-sized bowl. Place the potato skins in a glass baking dish.
  5. Preheat your broiler.
  6. Using a fork, shred the chicken breast, and add it to the bowl.
  7. Add hot sauce and mix thoroughly.
  8. Stuff the empty potato skins with the chicken sweet potato mixture and top with bacon and blue cheese crumbles (optional)
  9. Place under the broiler for 5 to 7 minutes.
  10. Enjoy!

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